Banana Foster Crepes

Ingredients

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Fat Free Milk

  Fairlife

  ¾ cup or 75g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  ³⁄₁₆ tbsp or 3g

• Coconut Oil

  Expeller Pressed Virgin Coconut Oil, Organic - Whole Foods Market

  6g

• Brown sugar

  3 tbsp or 27g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Vanilla extract

  1 ½ tsp or 6g

• Banana

  Raw

  3 medium or 354g

• Vanilla Bean Ice Cream

  Halo Top

  ⅞ cup or 114g

Directions

1. In a blender, blend flour, milk, eggs and oil until smooth.
2. Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
3. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
4. Cook for 1 minute or until bottom of crepe is light golden brown.
5. Flip; cook 30 seconds to 1 minute or until light golden brown.
6. Set aside on a plate and repeat with remaining crepe mixture until you have 6.
7. For the bananas, melt the coconut butter over low heat in a large non-stick skillet.
8. Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
9. Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
10. Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
11. Remove from heat.
12. To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
13. Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.
14. Recipe by: Gina (source: https://www.skinnytaste.com/banana-foster-crepes/)