I used to make these for myself every weekend before little bears came into my life. I made them for the first time in nearly three years last weekend and I had forgotten how much I enjoyed them! There is no sweetener in them other than the banana, but you won’t miss it. If you really do, you could add a drizzle of maple syrup. This makes enough for one person, so just multiply for however many you are cooking for.
1 tablespoon buckwheat flour
¼ teaspoon ground cinnamon
1 tablespoon water
1 teaspoon coconut oil
¼ banana, thoroughly mashed
1 heaped tablespoon yoghurt
1 tablespoon flaxseed oil
Mix together the buckwheat flour, egg and cinnamon in a jug (this makes it easier for pouring the mixture out into your pan). Gradually add the water stopping when you reach the consistency of thick cream.
Heat the coconut oil in a heavy based fry pan. Test with a small blob of the mixture. It needs to start frying immediately or else your pan is not hot enough. When it is hot enough pour in your crepe mixture. I make one big crepe, but go for whatever tickles your fancy. Cook for 1 – 2 minutes per side, or until golden brown and set.
To make the banana cream mix together the banana, yoghurt and flaxseed oil.
Top your crepe/s with the banana cream and enjoy!