Crepes remind me of my summer spent in France. They really have crepes on every corner over there like we have Starbucks lol. I remember pre gluten-free, I would find amazing crepes in San Diego and New York, and pretty much in any foodie district. However, now being gluten and dairy-free, well… the accessibility to some crepes with my restrictions is pretty much zero to none. Introducing Bananas Foster Paleo Crepes using Cassava Flour.
I was so excited to learn about Otto’s Cassava Flour. At first I had said to myself, what in the world is Cassava flour? Especially since it’s nut-free, grain-free, gluten-free, paleo certified, and non-GMO. I really wanted to try it out because I have never tried a flour made from before, and wanted an alternative to rice and potato flours. I kept seeing all the raves over this flour so I had to for sure try it, and boy, was I happy that I did. I mean look at this picture – wouldn’t you be happy too?
Now the powdered sugar of course isn’t paleo, so just be careful of that. Also, the orange liquor in the recipe isn’t paleo friendly either, but it tastes great without it too. I’ve tried both versions and either or, both taste splendid. The liquor just gives it a little kick for all you non-paleos. You can really add just about anything as a filler to these crepes. Various fruits and assortments, nut butters, veggies, or even eat them plain. Back to these Bananas Foster Crepes using Cassava Flour though. Each bite was amazingggggggg! Reminded me like old times of crepes I used to order and now I can make them to my own liking in the convenience of my own home.
You can check out the ingredients and read more about Otto’s Cassava Flour here. Turns out Otto’s Cassava Flour can make a gazillion things and so definitely makes the purchase worth it. I think I may try cake, waffles, or maybe some batter-fried fish next…..who’s in with me?
- 1 cup sifted Otto’s Cassava flour
- 2 eggs
- 2/3 cup organic almond milk (this can vary depending on if you use homemade or pre-made from a carton. Pre-made tends to be thicker so start with 1/2 cup if freshly made almond milk, then work your way to 2/3)
- 2/3 cup water (add more water if needed to produce thin crepes)
- 2 tablespoons butter, melted
- Pinch of Himalayan Salt
- 2 organic medium sized bananas
- 1 tsp organic vanilla extract
- 1 tsp orange liquor (optional non-paleo)
- 1 tbsp organic coconut sugar
- 1/2 tbsp organic cooking oil (I used a pecan cooking oil)
- 1/2 tsp organic cinnamon
- 1/2 tbsp organic vegan butter
- 1. In a large mixing bowl: mix together eggs, almond milk, water, and melted butter. Whisk in flour and salt. Whisk well to a liquid flour type texture. You're not making a cake batter so it will be slightly more thin than regular flour/pancake batters.
- 2. Use a good non-stick pan or even a crepe pan approx 9.5 in circumference. I then use an organic non-stick spray and heat the pan on medium low.
- 3. Pour in a scoop of batter approximately 1/3-1/4 cup. Tilt the pan with a circular motion so that the batter coats the entire surface of the pan evenly and you achieve a real thin batter like appearance.
- 4. Cook the crepe for about 2 minutes each side (each stovetop varies), or until the bottom is light brown. Using a flexible silicone spatula helps to turn and cook the other side.
- Then, set all crepes aside
- 5. Slice bananas in slanted slices elongating each piece - each piece you cut is about .5 inch thick.
- 6. In clean skillet, heat oil on medium high, toss in bananas and fry each side to a golden color, only about one-two minutes each side. Not too long or they get mushy.
- 7. Add in vegan butter, coconut sugar, cinnamon, vanilla extract and optional orange liquor (non-paleo) stirring the bananas to form a layer of sauce.
- 8. Remove from heat
- 9. Divide bananas evenly for each crepe and place on only half the crepe, fold in fours starting with the side that has no bananas on it.
- 10. Sprinkle with optional organic powdered sugar (non-paleo)