Vegan Crêpes with Caramelized Bananas
Ingredients
Crêpes
- 2 cups all-purpose flour
- 3 1/2 cups Forager Project Unsweetened Cashewmilk
- 2 tbsp egg replacer (store-bought)
- 1 tsp vanilla extract
- 1 tbsp neutral oil
- Vegan butter for cooking
Caramelized Bananas
- 3 medium bananas, firm but ripe
- 4 tbsp vegan butter
- 4 tbsp sugar
Optional Garnishes
- Powdered sugar, for dusting
- Fresh strawberries
- Forager Project Vanilla Bean vegan ice cream
- Vegan chocolate sauce
Preparation
For the crêpes, combine the vanilla, oil, and Cashewmilk in a large bowl.
Slowly add the flour, whisking continuously and vigorously to avoid lumps.
The batter should be runny and smooth, resembling French-style crêpe batter.
Warm 1 tsp vegan butter in a non-stick pan over medium/high heat.
Pour in 1/4 - 1/2 cup of batter, depending on the size of the pan, and spread it evenly.
Cook the crêpe for 2-3 minutes on the first side until browned.
Flip the crêpe when the top shows air bubbles but is no longer liquid.
Cook for another minute on the other side and remove from the pan. Repeat for the remaining batter.
For the caramelized bananas, slice the bananas into 1/2 inch pieces.
Dip each piece in sugar to coat.
Heat vegan butter in a skillet over low-medium heat and add the banana slices in a single layer.
Cook until golden brown for about 3 minutes, then flip and cook for another minute.
Remove the caramelized bananas from the pan.
Wrap the caramelized bananas inside the crêpes or use them as a topping.
Dust with powdered sugar and garnish with Forager Project Vanilla Bean vegan ice cream, strawberries, and chocolate sauce, if desired.
