Coconut flour gives these sweet, delicious crepes a subtle nutty flavour, and a light texture. Naturally loaded with protein and fibre, this delicious breakfast or brunch will keep you feeling completely satisfied, and may even become your new favourite go-to recipe.
Ingredients
45 g coconut flour
4 free-range eggs
160 ml nut milk, or other milk of your choice
60 ml melted extra virgin coconut oil or unsalted butter, plus extra for greasing
2 bananas, sliced into rounds
Maple syrup, to serve shredded coconut, for sprinkling
Directions
Put the coconut flour, eggs, milk and coconut oil in a blender with a pinch of sea salt. Process until smooth.
Grease a large frying pan with some extra coconut oil and place over low heat. Carefully pour about 60 ml (2 fl oz/1/4 cup) of the batter into the middle of the pan. Cook for 1–2 minutes on each side, until golden brown and slightly fluffy.
Repeat with the remaining batter, keeping the cooked crepes warm. You should end up with four or five crepes.
Fill the crepes with the banana slices. Drizzle with maple syrup, sprinkle with coconut and serve.
This week’s recipe is brought to you by Eleanor Ozich and is taken from her new release My Petite Kitchen Cookbook.
Published by Murdoch Books. RRP: $39.95
