Coconut Banana Crepes
Delightful coconut banana crepes that are light and fluffy, perfect for a tropical twist on a classic breakfast.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 1/4 cups coconut milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 ripe bananas, sliced
1/4 cup shredded coconut
1 tablespoon confectioners sugar for dusting
Butter or oil for cooking
Instructions
1. In a large bowl, whisk together the flour, salt, and sugar.
2. In another bowl, mix coconut milk, eggs, vanilla extract, and melted butter.
3. Gradually mix wet ingredients into dry ingredients until smooth.
4. Heat a non-stick pan over medium heat and lightly coat with butter or oil.
5. Pour 1/4 cup of batter into the pan, tilting to cover the bottom evenly.
6. Cook until edges start to lift and the bottom is golden brown, about 2 minutes.
7. Flip and cook the other side for about 1 minute.
8. Transfer to a plate and keep warm, and repeat with remaining batter.
9. Fill each crepe with banana slices and sprinkle with shredded coconut.
10. Dust with confectioners sugar before serving.
Storage
Store crepes in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat crepes in a non-stick skillet over low heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
