"NUTELLA" & BANANA CREPES

That's right! This is a Paleo recipe for crepes filled with my Paleo version of Nutella and banana's! Obviously this is a treat but (well, I ate mine for dinner, so much for being that role model!) Still, I designed this recipe for YOU, the fans, the food lovers. And I didn't want my work to go to waste so obviously someone had to eat it!

BOOM

My version of Nutella...

Chocolate Almond Butter Spread

1/2c almond butter
1 Tbsp raw honey (melted or softened)
1 tsp molasses 
1 Tbsp cocoa powder
3 Tbsp hot water

1.) Stir the Cocoa powder into the hot water until smooth.

2.) Combine almond butter, honey, molasses and cocoa slurry together until smooth. (I use a fork because raw almond butter can be very thick and a fork is easier than fighting with a whisk.) Place in fridge for 10 minutes, stir again. (This allows you to see how thick it is after using the hot water)

If it is too thin, add a little almond butter, if it is too thick, add another teaspoon or two of water. For crepes I keep it a little thinner (not soupy) so that I don't tear them as I spread it.

Store it in the fridge and it should keep for as long as the almond butter you used would be good.

THE CREPES:

Okay, these are a little different than traditional crepes. Traditional crepes are made with white flour which contains gluten and gives a little stretch and adds some durability to the crepe that is difficult to work around. But this is ME we are talking about, so obviously I found a way. The trick: you don't flip them (in the pan)! I cook these on a little lower heat than I would a normal crepe and let them cook all the way through from the bottom up.

Paleo Crepe Batter:
4 eggs
3/4c whole fat milk
1 tsp vanilla
2 tsp coconut flour
1 tsp salt
1 Tbsp melted (grass-fed) butter

Don't feel bad if your first crepe doesn't work. Even with a normal crepe recipe it's not uncommon for the first crepe to not work. Sometimes it is as simple as the pan not being as evenly hot as we think it is or the batter is too cold or some other such nonsense. Maybe it's a weird gap in space time.

Mix all of your ingredients together in the bowl and mix very well. Don't whip it too hard, you don't want any "froth" but you DO want a nice, smooth batter. 

Okay, so I don't have a crepe pan (well I do, but it's in a box in a storage unit right now), so I used my 12" non-stick skillet. That means my crepes are really big, but people typically eat 2-3 normal sized crepes, so you still are eating roughly the same thing. Also, if you've ever been to a Vietnamese crepe place (my best friend and I used to go to one in Saint Louis), theirs are ginormous. It almost takes two people to eat one. 

Heat your pan on a lower heat than normal. On my electric stove with my ceramic non-stick pan I stayed a "line" under medium heat the entire time. I also went ahead and put about a teaspoon of butter in the pan, just to help with the final turnout.

Make sure your batter is even in the pan

Wait until it looks almost done and make sure the edges can come away freely. The crepe will turn a little darker and not be sticky on the top when it is finished. Then I leave it in for about another minute so that it is really done but not turning brown. (This may take a little practice.)

That's a full sized dinner plate, maybe I have a 14" pan...

Place a dinner plate face down over the crepe. It should not touch the crepe at this point. Now very carefully place your hand firmly over the plate to stabilize it and then flip the pan over, shaking ver gently. The crepe should fall squarely on the plate!

Like so

Let the crepe cool for a few minutes. After some trial and error I learned that while the crepe is still warm it is very fragile! (This is mostly due to the coconut flour.)

I spread the chocolate almond butter over the bottom half of the crepe and then placed sliced bananas in one corner (so they took up exactly one quarter of the crepe). Then I folded the top half down and then folded it again over the fruit. 

Then I added a few more sliced bananas on top and drizzled it with molasses! 

And it was amazing!

The End.