from my orchid kitchen

Made with just 5 main ingredients, it is the perfect crepe to taste simple with a hint of cinnamon or on these hot days with ice cream.

The ingredients

• Egg - to connect the elements and give some consistency to the crepes. I estimate that it can be replaced by a "flax egg" but I still haven't tried this alternative.
• Banana - it is advisable to use ripe bananas, which will give crepes a softer texture in addition to the flavor and also allow the recipe to be sweetened naturally.
• Milk - animal or vegetable milk can be used, and I usually use oat or almond milk.
• Corn starch - this ingredient will replace wheat flour, making this a gluten-free recipe.
• Coconut oil - since the banana is present, only one tablespoon of fat in the dough is needed.

How to make

• In a blender, food processor or hand mixer, place the liquid ingredients first: milk, egg, and coconut oil (melted).
• Cut the banana into pieces and add.
• Then add the remaining ingredients - sugar and corn starch.
• Crush everything until you get a homogeneous liquid and without banana pieces (you may find, especially those more used to making crepes, that the preparation is more liquid than in other recipes, but it is normal because as they use bananas they have a slightly moistier texture but similar in consistency compared to simple crepes).
• Place in the refrigerator to rest for at least 15 minutes.
• Heat a frying pan or crepe pan, over low heat and lightly oil it with a few drops of oil or a little butter.
• When it is hot, pour part of the mixture into the pan to form a thin film of dough.
• Once it is cooked, turn it over carefully and let it cook for a few more seconds.
• It is very important to grease the pan whenever you are preparing another crepe, as they can easily stick to the bottom.
• This recipe yields approximately 10 to 12 crepes of about 22 cm in diameter.
  

Banana crepes recipe

Ingredients

1 medium banana
1 egg
250 ml of milk (of any kind)
1 cup of corn starch (approx. 140 gr)
1 tablespoon of sugar (optional - I don't usually add)
1 tablespoon of coconut oil (or butter)

1. Place all ingredients in a blender, food processor or hand mixer glass.
2. Grind everything until a homogeneous liquid is obtained.
3. Allow to rest, preferably in the refrigerator, for at least 15 minutes.
4. Heat a non-stick frying pan or crepe pan, lightly greased with a little oil.
5. Pour about a soup ladle (barely filled) of the mixture, covering the bottom of the pan.
6. When it starts to show some "bubbles", and with the help of a spatula, loosen the edges of the crepe, and turn to get color on the opposite side.

Adapted from "Crepes de banana" from the portuguese book "O Verde" by Olívia Santos

The ingredients

How to make

Double protein crepes recipe

1. Mix all the ingredients in a bowl, and stir well until the protein is well dissolved.
2. Heat a frying pan or non-stick pan on a low heat and grease with oil or butter.
3. Pour about 1/4 cup at a time into the pan (or less, depending on the width of the pan) and cook a few seconds until you can turn it over.
4. Cook a few more seconds on the other side and remove it.
5. Repeat for the remaining mixture, not forgetting to grease the pan between each crepe.
6. Serve with fruit or other accompaniment to taste.