Whole Wheat Crepes with Sauteed Bananas

When I decided to take some time off from blogging at the end of November, it was never my intention to be away for this long. But as I type this, it’s already the second week in January. I hate to admit it, but during many of those weeks, I really struggled to get my blogging mojo back.

I would have to say that the biggest reason for this is because my tastes have shifted over the years. While I still enjoy baking cookies and muffins and chocolate anything, I’m noticing that as time goes on, I’ve gravitated more to a more healthier lifestyle.

When I first starting blogging in 2011, I was really into cake and cookie decorating and it made sense to showcase everything sugar-coated item I was baking in my tiny little apartment kitchen. But as time has gone on, I’ve taken more of an initiative to be healthier and I really love how eating real food makes me feel better in the long-term. When I first starting getting into green smoothies, I remember being oddly terrified about posting my favourite green smoothie recipe. Having something like this on my baking blog felt a little out of place and my deep-seated fear was that someone would call me out for it. I also felt concerned that I was being forced to limit myself on my blog because I didn’t account for my palate, knowledge and most importantly, my passion for food to evolve as time went on.

So what’s the plan for 2016? Well, I am going to keep blogging (you can’t get rid of me that easily!). But after today, my posts may start looking a little bit different – definitely less baking. I also will not be attempting to maintain my usual weekly posting schedule, but instead, I will see how the next few months go. Having a food blog was always meant to be an enjoyable, creative outlet and I sometimes still struggle with this. Especially when I convince myself that I “have to” blog about something even when I don’t have much to talk about.

I’m really glad to get all that off my chest. So to end on a positive note and to kick off the new year, I’m sharing one of my favourite “treat” breakfast recipes – whole wheat crepes! This is something I tend to reserve for special occasions and with lots of family around during the holidays, the cute, little non-traditional crepe maker I received from my Grandma in 2014 got a lot of use. Instead of spreading the batter on a griddle or frying pan, the pan is actually dipped into a wide platter of crepe batter. Confused yet? Don’t worry, this Youtube video will help give you a better visual.

The instructions I’m provided are basically assuming that you have some form of a crepe maker. Sorry, but I’ve never made crepes in a regular frying pan or on a griddle and until that day has come (and I’ve made them multiple times), I’m not comfortable to provide any other type of instructions. I’m also going to give you the heads up and advise that if you want a lump-free batter, you’re going to have to plan ahead and chill this batter overnight in the fridge. Previously, I used to make the batter and the crepes in the same morning, but honestly, having smooth batter is key to successful crepe making and it’ll save you a lot of headaches.

That being said, anyone who doesn’t have a crepe maker is still welcome to try this recipe out. Please let me know how it goes in the comments section below.

Print

Yield: 15 crepes

Whole Wheat Crepes with Sauteed Bananas

Prep Time: 10 minutes + Overnight Rest Time

Cook Time: 20 minutes

Ingredients:

Crepes

• 1 cup whole wheat pastry flour
• Pinch of sea salt
• 2 eggs
• 2 tbsp melted butter/margarine
• 1/2 cup almond milk (or any other milk you have on hand)
• 1/2 cup water

Sauteed Bananas

• Bananas
• Lemon juice
• Brown sugar
• Cinnamon (optional)

Directions:

1. In a medium sized bowl, whisk together flour, sea salt and eggs (yes, you read that correctly). Gradually add melted butter/margarine, milk and water. Continue whisking until the larger lumps have disappeared.
2. Cover the bowl with plastic wrap and chill in the fridge overnight, or for at least 3 hours. This will allow the rest of the flour to settle.
3. Remove the batter from the fridge and whisk to get rid of any loose lumps that may still be at the bottom. Begin preheating your crepe maker and follow the instruction manual. Store crepes on a plate covered in plastic wrap to keep them fresh.
4. To make the sauteed bananas, begin heating a non-stick frying pan on medium-high heat. Slice your banana into rounds, lightly brush with lemon juice and sprinkle with a pinch of brown sugar and optional cinnamon. Cook bananas in your pan for about 5 minutes, until lightly caramelized.

Crepes recipe lightly adapted from Salton Crepe & Tortilla Maker Manual