I wish I was a crepe flipper. Someday, I will conquer my Flip Fear and master this dramatic and sexy cooking technique. But first, I have to break through my emotional barriers, which are two-fold. One barrier is triggered by the sensitivity of crepes. Notice the repeated use of words like “gently” and “carefully” in this recipe. Crepes tear easily, which can unfairly place them in a “victim” role, and me in an overly-protective “savior” role, thus keeping them from their golden, air-born potential. The second barrier is triggered by the part of me fundamentally opposed to wasting food. I hold the pan, ready to go for it, and then think, “What if I flip and miss? Crepe on the floor, or scorched by the range…lost. What if I start crying and can’t stop?” I’ll stick with the spatula.
Ingredients:
- 6 bananas
- 4 tablespoons protein powder (I use vanilla whey)
- 4 eggs
- 4 tablespoons butter
- 1 tablespoon toasted coconut
- 1 tablespoon toasted chopped pecans
- 1/2 cup fresh blueberries
- 1 recipe stewed cherries
Technique:
Check out our GF Orange Glazed Muffins with Stewed Cherries recipe for a quick and easy cherry sauce. It will take you about 10 minutes to throw together before you proceed with the crepes. See you back here in a few?
In a medium mixing bowl, mash 4 of the bananas. Add the eggs and the protein powder, and whisk until well blended. In a non-stick skillet (see suggestions in my tips below) over medium heat, melt 1/2 tablespoon of the butter. Spoon in enough crepe batter to make a thin, circular layer about 8 inches in diameter. Sprinkle about 1/2 teaspoon each of the coconut and pecans over the cooking crepe. After about 2 minutes, you should see a little browning around the edges. Gently slide a spatula under the center of the crepe, and very carefully flip it over. Or, if you’re feeling emotionally stable, try air flipping! Let the crepe cook for another minute, then slide it onto a serving plate. Repeat this process until you’ve used all the batter, yielding about 8 crepes. Thinly slice the remaining 2 bananas, and fill the center of each crepe with about 6 slices. Fold the edges of the crepes over the bananas, and top with 1/4 cup of stewed cherries and a few blueberries. That is pretty. Eat it.
Cheryl’s Tips:
Blog recommendation: these crepes were inspired by Paleo Goddess Juli Bauer’s lovely Protein Pancake recipe. Juli’s site is packed with deliciousness – an excellent go-to resource for all things Paleo.
I like Tim Ferriss like Tim Ferriss likes Angelina Jolie. His awesome book The 4 Hour Chef is full of recipes and techniques based on his extensive research with accomplished chefs, and his own experimentation. His “Top Gear” section lists tested kitchen gadgets to greatly enhance your cooking life. I have two sizes of the Bialetti Aeternum non-stick skillet he recommends – I love how well they work, and that they are infinitely easier on the environment than most non-stick ware.
Try these crepes for a fancy dessert – filled with vanilla coconut milk ice-cream and topped with either the cherry sauce or melted chocolate. Yum.
Here’s To Sanity and Flipping,
Cheryl
Leave a Reply