This was my first time making crepes and boy was it an interesting experience! I’ve watched so many celebrity chefs making crepes on TV and it always seems so simple. Pour, twirl in pan, cook, flip, cook again and eat. Is it really that easy? Sure…after making a whole batch of burnt crepes. But practice definitely makes perfect and by the time I got to the second batch, I had perfected my method. I even went a step further and made these crepes gluten, grain and dairy free. Am I insane??? Yup, sometimes I can be. The great thing about this recipe is that the finished product is the same texture as a regular crepe made with all-purpose flour. How cool is that?!? You can roll them, fold them, stack them and do whatever else you like to do with crepes. If you want to make a crepe cake, I definitely recommend doubling or even tripling this recipe.

Banana Crepes {Gluten Free}
makes 8-10 crepes

1 cup mashed overripe bananas (2-3 bananas)
3 eggs
3 Tbsp coconut milk
2 Tbsp coconut oil, melted
1 Tbsp coconut flour
1/8 tsp salt

Spiced Sweet Potato Puree
3 lbs. sweet potatoes (4-5 large), peeled and chopped
3 cups water
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Caramelized Bananas
1 large banana
1 Tbsp coconut oil
1 Tbsp pure maple syrup
1 Tbsp water

Optional Toppings
toasted coconut
fruit preserves
pure maple syrup
lemon zest
dried fruit

I began with the sweet potato puree, which needed some time to roast in the oven. I preheated the oven to 425 degrees F. I placed the chopped sweet potatoes in a large casserole dish and added 1/2 cup of water. I covered the dish and baked for 1 hour then uncovered the pan and baked another 15 minutes. I removed the dish from the oven and added another 1/2 cup of water to loosen up the bits on the bottom.

I placed the baked sweet potatoes in a large pot lined with cheesecloth and let the potatoes cool for 30 minutes, until cool enough to handle.

I squeezed the roasted sweet potatoes through the cheesecloth in to the pot. The sweet potatoes should come out of the cheesecloth smooth and creamy. I warmed the sweet potato puree over low heat until simmering and stirred in the spices. I covered the pot and simmered the sweet potatoes for 30 minutes.

While the sweet potato puree was simmering, I began working on the crepes. In a food processor, I pureed the overripe bananas until smooth. I added the eggs, coconut milk, coconut oil, coconut flour and salt and blended until all of the ingredients were combined. Transfer the batter to a bowl.

And then it was time to make my first crepes. Let’s just say the first few didn’t work out too well…in fact, they were just too thick and burnt. Here’s what I did wrong: 1. I used a nonstick pan with melted coconut oil and the oil was bubbling and steaming the crepes (thanks for the advice, Lil’ Miss Cakes) and 2. I used too much batter in the pan.

So now let’s talk about how I made the crepes correctly. I heated a 10-inch nonstick pan over medium heat for 2-3 minutes to get it really hot. I measure a little less than 1/4 cup of batter in a cup, tilted the pan off the heat and poured the batter to one side of the pan. I immediately twirled the pan to coat the bottom with the batter then placed it back on the stove. I cooked the batter for around 2 minutes, until the edges were beginning to brown.

I took the pan off the stove and using a spatula, I quickly loosened the edges of the batter away from the pan then using my hands, flipped the crepe very carefully.

I placed the pan back on the stove and cooked the crepe for another 30 seconds then flipped the crepe on to a wire cooling rack.

I repeated this process with the remaining batter, keeping the heat at medium the whole time. You want to hear that sizzle when you pour the batter in the pan but if the pan begins to smoke, it is too hot so you can lower the heat a bit. As the crepes cooled, I stacked them up and set them aside.

Next up is the caramelized bananas. This is a quick process with a huge amount of impact! I sliced the banana into 1/2 inch pieces. Using the same pan that I cooked the crepes in (less dishes, hooray!), heated the coconut oil then added the banana slices and cooked for 2 minutes, until browning. I flipped the bananas with a spoon and cooked for another 2 minutes then combined the water and pure maple syrup and added it to the pan. I cooked the bananas for another minute then took the pan off the stove and let them cool slightly for the sauce to thicken.

Time to assemble! I placed a few spoonfuls of the spiced sweet potato puree on a crepe, folded it in half then folded it one more time and topped it with the caramelized bananas. I topped the crepe with toasted coconut for some added crunch and dug in.

I mean, what else can I say?!? There are seriously no words. Bananas, coconut, sweet potatoes, cinnamon, nutmeg and ginger. AND gluten free??? Yes please!

Spiced Sweet Potato Crepes with Caramelized Bananas
 
Author:

Ingredients
Banana Crepes {Gluten Free}
  • 1 cup mashed overripe bananas (2-3 bananas)
  • 3 eggs
  • 3 Tbsp coconut milk
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp coconut flour
  • ⅛ tsp salt
Spiced Sweet Potato Puree
  • 3 lbs. sweet potatoes (4-5 large), peeled and chopped
  • 3 cups water
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
Caramelized Bananas
  • 1 large banana
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • 1 Tbsp water
Optional Toppings
  • toasted coconut
  • fruit preserves
  • pure maple syrup
  • lemon zest
  • dried fruit

Instructions
Spiced Sweet Potato Puree
  1. Preheat the oven to 425 degrees F.
  2. Place the chopped sweet potatoes in a large casserole dish and add ½ cup of water.
  3. Cover the dish and bake for 1 hour then uncover the pan and bake another 15 minutes.
  4. Remove the dish from the oven and add another ½ cup of water to loosen up the bits on the bottom.
  5. Place the baked sweet potatoes in a large pot lined with cheesecloth and let the potatoes cool for 30 minutes, until cool enough to handle.
  6. Squeeze the roasted sweet potatoes through the cheesecloth in to the pot. The sweet potatoes should come out of the cheesecloth smooth and creamy.
  7. Warm the sweet potato puree over low heat until simmering and stir in the spices. Cover the pot and simmer the sweet potatoes for 30 minutes.
Banana Crepes
  1. In a food processor, puree the overripe bananas until smooth.
  2. Add the eggs, coconut milk, coconut oil, coconut flour and salt and blend until all of the ingredients are combined. Transfer the batter to a bowl.
  3. Heat a 10-inch nonstick pan over medium heat for 2-3 minutes to get it really hot.
  4. Measure a little less than ¼ cup of batter in a cup, tilt the pan off the heat and pour the batter to one side of the pan. Immediately twirl the pan to coat the bottom with the batter then place it back on the stove.
  5. Cook the batter for around 2 minutes, until the edges are beginning to brown.
  6. Take the pan off the stove and using a spatula, quickly loosen the edges of the batter away from the pan then using your hands, flip the crepe very carefully.
  7. Place the pan back on the stove and cook the crepe for another 30 seconds then flip the crepe on to a wire cooling rack.
  8. Repeat this process with the remaining batter, keeping the heat at medium the whole time. You want to hear that sizzle when you pour the batter in the pan but if the pan begins to smoke, it is too hot so you can lower the heat a bit. As the crepes cool, stack them up and set them aside.
Caramelized Bananas
  1. Slice the banana into ½ inch pieces. Using the same pan that you cooked the crepes in, heat the coconut oil then add the banana slices and cook for 2 minutes, until browning.
  2. Flip the bananas with a spoon and cook for another 2 minutes.
  3. Combine the water and pure maple syrup and add it to the pan.
  4. Cook the bananas for another minute then take the pan off the stove and let them cool slightly for the sauce to thicken.
Assembly
  1. Place a few spoonfuls of the spiced sweet potato puree on a crepe, fold it in half then fold it one more time and top it with the caramelized bananas.
  2. Top the crepe with toasted coconut for some added crunch and dig in.