Crispy "Fried" Banana Crepes

You'll hear me talk a lot about watching Food Network, because it's really all I do. I always credit my addiction to it for my ability to cook, it's like a culinary encyclopedia unfolding right in front of your eyes. While watching, I found myself drooling over fried crepes I saw on the T.V in front of me and thought "I need that, NOW." Into the kitchen it was and out came this masterpiece. 

The best part? These crepes are made with coconut flour which is full of fiber and no added sugar. Yes, they still also taste incredible, let's call it a decadent miracle. 

Crispy "Fried" Banana Crepes

Servings: 2 (10in.) crepes

Crepes:
2 organic eggs
2 Tbsp of coconut oil (melted)
1/3 cup of homemade almond (or coconut) milk
1/4 tsp of pure vanilla extract
2 Tbsp of coconut flour
1/8 tsp of salt
Few small dashes of cinnamon
Dash of nutmeg
More coconut oil (for pan)

Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total)
*Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings!

Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil 

Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon

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Heat a 10inch non-stick skillet with coconut oil over medium heat.

Meanwhile, prepare your filling. In a small bowl, toss the banana, coconut oil, and cinnamon together.  Also, prep your almond butter syrup. In a separate small bowl, mix the almond butter and macadamia oil, set aside. 

Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter).

Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the you know what and it can be hard to get it to roll up and stay shut sooo....

Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan. Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. 

Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S. Carefully remove the crepe from the skillet and place it on a plate. 

Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside.

Place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides.