Vegan Crepes with Caramelized Bananas
Ingredients
Crepes
- 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
Making crepes
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.
Warm 1 tsp vegan butter in a non-stick pan over medium/high heat.
Pour in 1/4 – 1/2 cup batter, depending on pan size, and spread evenly by tipping and rotating the pan.
Cook for 2-3 minutes until the top shows air bubbles but is no longer liquid.
Flip the crepe and cook for one more minute, then remove from the pan.
Repeat the process until all batter is used.
Caramelizing bananas
Slice bananas into 1/2 inch pieces and dip each piece in sugar.
Heat the vegan butter in a skillet on 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 from the pan.
Assembly
Wrap the caramelized bananas inside the crepes or use them as a topping.
Dust with powdered sugar and garnish with optional items if desired.
