BLUEBERRIES, BANANA CREPES

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A Delightful Treat for Any Occasion

These sweet crepes are not only visually stunning but also incredibly versatile. Perfect for a leisurely weekend brunch, a special occasion breakfast, or even a healthy dessert, they are sure to please everyone at the table! The beauty of this recipe lies in its simplicity, allowing you to whip up a batch in no time. With every bite, you’ll experience the delightful combination of soft, fluffy crepes and a medley of fresh fruit that sings with natural sweetness.

As someone following the Autoimmune Protocol (AIP), I understand the importance of finding delicious options that align with our dietary needs. These crepes are made with cassava flour, a fantastic gluten-free and grain-free alternative that delivers a satisfying texture without compromising flavor. The filling of ripe bananas and blueberries brings a burst of freshness, while the creamy coconut yogurt adds richness and depth.

The Power of Fresh Ingredients

I believe that the best dishes are crafted from fresh, whole ingredients. This recipe allows you to explore the natural sweetness of fruits while keeping it simple and healthy. Whether you’re new to AIP or a seasoned pro, these sweet crepes are a fantastic way to enjoy breakfast without the stress of complex recipes.

Nutritional Benefits:

• Cassava Flour: A great source of carbohydrates and fiber, cassava flour is perfect for those looking for gluten-free options. It’s also high in vitamins and minerals, making it a nutritious choice.
• Bananas: Packed with potassium and vitamins, bananas add natural sweetness and a creamy texture to your crepes.
• Blueberries: Rich in antioxidants, blueberries provide a burst of flavor and are known for their health benefits, including supporting heart health and brain function.
• Coconut Yogurt: A dairy-free alternative that’s rich in healthy fats, coconut yogurt adds a creamy element to the dish while also being probiotic-rich, promoting gut health.

Ingredients:

For the Crepes:

• Cassava Flour: 128 g (4.5 oz) – A gluten-free, grain-free flour that forms the base of the crepes, giving them a soft and fluffy texture.
• Sea Salt: ¼ tsp – Enhances the flavors of the other ingredients.
• Kelp (optional): 1/8 tsp – Adds a hint of umami and extra minerals; great for flavor and nutrition.
• Coconut Milk: 400 ml (1 can) – Full-fat coconut milk, steaming hot, creates a rich and creamy batter.
• Water: 130-170 ml – Adjust this amount to achieve the desired batter consistency; it helps create the perfect crepe texture.
• Avocado Oil (or Coconut Oil): 43 g (3 tbsp) – Melted; this adds healthy fats and moisture to the batter.
• Vanilla Extract: 1 tsp – For a warm, sweet aroma that complements the other flavors.
• Aluminum-Free Baking Powder: ¼ tsp – Helps the crepes puff slightly while cooking, making them light and airy.

For the Filling:

• Ripe Bananas: 2 – Sliced; their natural sweetness pairs beautifully with the other flavors.
• Fresh Blueberries: 150 g (about 1 cup) – Bursting with antioxidants and a sweet-tart flavor that brightens up the dish.
• Honey: To drizzle (about 1-2 tbsp) – Adds a touch of sweetness; adjust to your taste.
• Coconut Yogurt: 200 g (about ¾ cup) – A dairy-free alternative that provides creaminess and a slight tang to balance the sweetness of the fruits.

Instructions:

Prepare the Crepe Batter: In a mixing bowl, combine the cassava flour, sea salt, and optional kelp. Whisk together until well mixed. Gradually add the steaming hot coconut milk and water, stirring continuously to prevent lumps. Incorporate the melted avocado oil, vanilla extract, and baking powder. The batter should be slightly thicker than milk; if it’s too thick, add a little more water to reach your desired consistency.

Cook the Crepes: Heat an 8-inch non-stick skillet over medium heat. Once hot, pour a full ladle of batter into the center of the pan. Quickly tilt the pan in circular motions to spread the batter evenly across the surface. Cook for 1-2 minutes, or until small brownish bubbles form on the surface. Carefully flip the crepe and cook for an additional 1 minute until lightly browned. Remove from the pan and repeat with the remaining batter, stacking the cooked crepes on a plate.

Assemble the Crepes: Lay a crepe flat on a clean surface. Place a few slices of banana and a handful of fresh blueberries in the center. Drizzle with honey to taste. Top with a generous spoonful of coconut yogurt for creaminess.

Fold and Serve: Gently fold the crepe over the filling, creating a delightful pocket of flavors. Serve immediately, garnished with extra fruit and a drizzle of honey, if desired.

Serving Suggestions:

These sweet crepes are incredibly versatile! Feel free to experiment with different fruits or toppings to suit your preferences. Some delicious options include:

• Shredded coconut for added texture
• A sprinkle of cinnamon for warmth

Final Thoughts:

I hope you enjoy making and savoring these delightful sweet crepes as much as I do! They’re not only a feast for the eyes but also a wholesome way to satisfy your sweet tooth while sticking to your AIP lifestyle. If you try this recipe, please share your thoughts in the comments below. I love hearing from you!