Paleo Crepes with Coconut Caramelised Bananas

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 
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INGREDIENTS

6 large eggs
1 cup unsweetened almond milk or other non-dairy milk
3 tablespoons coconut flour, sifted
2 tablespoons coconut oil, melted
1 tablespoon agave nectar
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1 tablespoon coconut oil
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2 bananas
1 tablespoon coconut oil
1 cup coconut cream
2 tablespoons agave nectar
1/4 teaspoon sea salt
maple syrup
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Feeds 4

 

DIRECTION

1: Whisk together the eggs, almond milk, coconut flour, coconut oil and agave in a bowl. Let it sit for 10 minutes so the coconut flour can absorb the liquid, then whisk again.

2: Preheat the oven to 150C.

Heat a non-stick cast-iron frying pan over medium heat. Melt the coconut oil in the pan and swirl to coat the bottom and sides. Scoop 1/3 cup of the batter into the pan and cook until bubbles start to form on the top (about 1 minute), then flip the crepe over and cook for another 30 seconds. Remove and keep warm in the oven, then repeat with the remaining batter to make eight crepes in all.

3: Once all the crepes have been cooked, chop the bananas. Melt the coconut oil in the pan, then add the banana and cook until nicely golden. Add the coconut cream, agave nectar and salt. Pour over the crepes and finish with a drizzle of maple syrup. Enjoy!