Enjoy a decadent delight with this Banana Cream Crepe recipe. A stacked crepe in a stupendously glorious display, this can be served as either brunch or dessert.
1 cup all purpose/ wheat-free flour
1 cup tapioca flour
11/2 cup soy milk
1 cup water
2 tablespoons sunflower oil
Combine all ingredients and whisk well.
Use a cast iron skillet and add a smidgen of oil or vegan margarine this will ensure that the mix won’t stick to the base.
Banana Cream ingredients:
4 bananas sliced
1 teaspoon cinnamon powder
1 tablespoon vanilla essence
2 tablespoons canola or sunflower oil
1 cup soy milk
1 cup non-dairy cream
Preparing the Cream:
Gently fry banana slices in the oil at medium heat.
Add all the other ingredients and reduce heat.
Simmer and stir gently until a creamy texture is reached.
Spread banana cream onto your crepe, add slices of banana, strawberries, more non-dairy cream, vegan yoghurt and/or cracked almonds – alternatively other nuts of preference.
A generous shower of lemon juice adds a delectable twist!