I’ve been having crepes on my mind and thought it would be the perfect opportunity to create something magical for my loved ones for Valentine’s Day. Since Valentine’s Day and the destination of Paris is quite romantic, it would make the perfect complement for this special day. This dish brings me back to my wonderful travels to Paris, France with the enjoyment of the sights, sounds and the amazing food of this unforgettable city. The food is just exquisite from the simple croissant, to the lovely baguette, the lavish main dishes and the heavenly desserts. My friend and I thought we had died and gone to heaven. What an amazing experience.

 

This breakfast dish is a non-dairy style with caramelized sliced bananas,  a simple chocolate sauce topped with crumbled walnuts. You may also use fresh whipped cream for added flair. The sky is the limit. You may experiment with other flours for the crepes created in your own kitchen and many various ingredients for the filling aspect. The crepes could be made ahead of time and kept covered in the refrigerator for when needed. It’s a lot easier to create than you might think. I hope you have fun creating in the kitchen.

 

 

SERVES: 4

INGREDIENTS:

6 tbsp organic unsalted butter

1 1/2 cups almond milk

2 free range eggs, large

1 tsp sugar

1/4 tsp sea salt

1/2 cup all purpose flour

1/2 cup organic stone ground whole grain flour

3/4 cup heavy cream

1/4 lb dark chocolate chips, or bittersweet

2 whole bananas, peeled and sliced

1 tbsp organic coconut palm sugar

1/4 cup organically grown raw walnuts, chopped

 

INSTRUCTIONS:

In a blender, combine 2 tbsp of melted butter, 1 cup plus 2 tbsp of almond milk, eggs, sugar, and salt. Add the flour and process until smooth, Pour into a bowl and cover. Refrigerate for at least 2 hours, or over night.

In a non stick 8 inch frying pan, lightly oil on medium high heat. Add the remaining 2 tablespoons of milk to the batter. Whisk well. Pour 1/4 cup of the batter into the pan while tilting in a circular motion to cover the bottom evenly. If any holes, drizzle the batter over it. Cook until lightly browned, about a minutes or two. Check and look underneath to make sure. Then, flip and cook the other side for another minute more. Transfer to the plate. You may use wax or parchment in between the layers, but not needed. Proceed in the same fashion with the rest of the batter. You should have about eight. Set crepes aside. Cover with plastic wrap and refrigerate if not using right away.

In a small saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the chocolate. Let stand for a few minutes, then whisk well until smooth. Cover and set aside to keep warm.

in a separate pan, use tbsp butter and warm over medium heat. Add the bananas and cook, stir gently, until heated through, about 2 minutes. Add the sugar and cook until dissolved, about another minute. Remove from heat.

Place the crepe on a serving dish and add the caramelized banana slices on the lower right side of the crepe. Fold the crepe in half from left to right, then in half again from top to bottom to cover the bananas, forming a triangle. Repeat with the rest of the crepes and bananas. Drizzle with the chocolate sauce, sprinkle with walnuts. Serve immediately.

 

 

NUTRITIONAL VALUE: Calories 526; Total Fat 30g; Cholesterol 54mg; Sodium 140mg; Potassium 59mg; Total Carbohydrates 59g; Fiber 6.2g; Sugars 25; Protein 8.9g; vitamin A 12%; calcium 3%; vitamin C 10% and iron 12%.

 

 

 

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