Prep Time: 10 Minutes
Cook Time: 15 Minutes
In my home, I use bananas as a substitute for eggs, chocolate dipped frozen bananas and snacks for my children. However, there are many times that I can’t use all the bananas before they are overripe. Therefore, I remove the skins from the bananas and place them in a freezer zip lock bag. The bananas can stay frozen in your freezer for six weeks.
As a child, we lived in Hawaii. Our next door neighbor was Hawaiian. Once or twice a week our neighbor would show up at our home with a plate of banana crepes. The crepes were a favorite of mine because I couldn’t eat anything made with milk.
Last year I returned to Hawaii to see my Hawaiian Nana. During my stay she cooked banana crepes for me. One afternoon Nana was in the kitchen pureeing bananas. I sat down at the table to help her. I spent the remainder of the afternoon helping Nana prepare and cook her delicious banana crepes.
- 6 Cups overripe banana puree
- 3 Cups tapioca starch
- 2 Tablespoons raw vegan sugar
- 1 Teaspoon vanilla
- ½ Cup vegetable oil
- 1½ Cups water
- 2½ Tablespoons raw vegan sugar
- If you’re using frozen bananas remove the zip lock bag from your freezer. Empty the contents of the bag in a colander. Place the colander in your sink to defrost the bananas.
- Place the defrosted bananas in a blender or food processor. Use the puree setting on the machine. You want a creamy, smooth liquid without chunks of banana.
- Pour the contents in a large mixing bowl. Add one cup of tapioca starch to the pureed bananas. Use your hand to mix the tapioca starch in the banana puree.
- Continue adding the tapioca starch in the banana puree. Make sure you break up all the chunks of tapioca starch.
- Add the sugar and vanilla to the banana puree and mix well.
- In a small bowl, mix the water and sugar together.
- Use a non stick frying pan. Place the pan on your stove top and add one or two tablespoons of vegetable oil. You want to just coat the bottom of your pan.
- When the oil is hot, add ½ cup of banana puree to the center of your frying pan.
- Use a wooden spatula to spread the banana puree evenly in the bottom of your pan. You don’t want the crepe to be too thick.
- Reduce the heat on your stove to medium to cook the crepe.
- The crepe will stick slightly to the bottom of the pan. Lift up one edge of the crepe with a spatula to see if it is browned.
- Turn the crepe over and cook the other side.
- Place the crepe on a plate. Spoon one to two tablespoons of the sugar water over the top of the crepe.
- Use two wooden spatulas to roll the crepe. After each time you roll the crepe use the spatula to press the crepe down.
- Place the finished crepe on a plate that you’ve covered with aluminum foil.
- Sprinkle the top of the crepe with a little sugar.
- It’s easy to adjust this recipe. For every two cups of banana puree you’ll need one cup of tapioca starch. Furthermore, the crepes are delicious with coconut milk poured over the top of them.
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