Monday, January 29, 2018

Banana Flour Crepes

Since I have several gluten-free clients, I've been experimenting with alternative flours so I can add some new and exciting gluten-free items to my menus. Banana flour is one that I had seen at the grocery store, but was a little skeptical to try. After all, what is banana flour exactly? Turns out they use dehydrated unripe green bananas and mill them into flour. It actually tastes a lot like regular flour, but because it has a higher starch content, the rule of thumb is to use 30% less in any recipe that calls for flour (for example, 2/3 cup banana flour for every 1 cup flour). I love the texture of these crepes, so I will definitely be using this flour in other recipes. 


1. In a large bowl, whisk banana flour, milk, eggs, melted butter, vanilla and salt together until just combined.



2. Heat an 8-inch nonstick skillet over medium heat and coat with cooking spray. Use a 1/3 cup measure to scoop crepe batter into the pan and swirl the batter to coat the pan. Cook for 1 minute (or until the edges start to curl), flip and cook for 1 minute longer. Continue until all the batter has been used (coat the pan with more cooking spray each time for easier flipping). Stack the crepes on a plate as you go to keep them warm.



3. In the same skillet, melt butter, brown sugar and salt together and cook until bubbly. Add bananas and cook for 2 minutes longer, stirring often. Finish with half and half.





4. To serve, fold crepes and place 2 onto each serving plate. Spoon warm bananas over the top and serve.


Banana Flour Crepes
Serves 4 (2 crepes each)

All you need:
1 1/2 cups banana flour
2 cups milk
3 eggs
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Pinch salt
Non-stick cooking spray

Caramelized Bananas
4 tablespoons unsalted butter
2 tablespoons brown sugar
Pinch salt
3 bananas, peeled and sliced
2 tablespoons half and half

All you do:
1. In a large bowl, whisk banana flour, milk, eggs, melted butter, vanilla and salt together until just combined.
2. Heat an 8-inch nonstick skillet over medium heat and coat with cooking spray. Use a 1/3 cup measure to scoop crepe batter into the pan and swirl the batter to coat the pan. Cook for 1 minute (or until the edges start to curl), flip and cook for 1 minute longer. Continue until all the batter has been used (coat the pan with more cooking spray each time for easier flipping). Stack the crepes on a plate as you go to keep them warm.
3. In the same skillet, melt butter, brown sugar and salt together and cook until bubbly. Add bananas and cook for 2 minutes longer, stirring often. Finish with half and half.
4. To serve, fold crepes and place 2 onto each serving plate. Spoon warm bananas over the top and serve.

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