Green Banana Crepes with Whipped Greek Yogurt.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 1 cup plain greek yogurt
- 1 ripe banana
- 3 tablespoons melted coconut oil
- 1 cup milk (use your favorite (i use coconut or goat mi
- 1 cup all-purpose * (whole wheat or buckwheat flour can
- 2 cups handfuls fresh spinach (about 2)
- passion fruit (bananas kiwi + fresh berries, toasted coconut, chia seeds, hemp seeds,
- 1/3 cup cold canned coconut milk*
- 1 tablespoon maple syrup or more to your taste
- 1/2 teaspoon vanilla bean or 1 vanilla
- Carbohydrate 45.2008516687819 g
- Cholesterol 94.9900001038658 mg
- Fat 25.5128383613847 g
- Fiber 3.0724165541331 g
- Protein 13.8354200015542 g
- Saturated Fat 15.7918833507949 g
- Serving Size 1 1 recipe (488g)
- Sodium 324.300333362143 mg
- Sugar 42.1284351146488 g
- Trans Fat 1.42938533477987 g
- Calories 459 calories
Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is green and completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water. If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge. Heat a 12-inch nonstick pan over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter. To serve, fill each crepe with whipped yogurt (recipe below) and top with fruit, seeds, coconut + nut butter if desired. Drizzle with maple syrup. EAT!! Tip the can of cold coconut milk upside down and pour out the coconut water (reserve for drinking!!). Scoop out the 1/3 cup coconut cream and add it to a mixing bowl. Add the yogurt and heavy cream. Using an electric mixer, whip the cream until stiff peaks form. Add the maple syrup and vanilla and whip until combined. Spread the whipped yogurt into each crepe. Yogurt can be stored in the fridge for up to 1 week.
