The crepes are mainly made of bananas and rice flour, no eggs or sugar.
I was a bit skeptical, but it worked!
The batter is a bit different from the regular one, and initially struggled a bit to cook them.
But here are some of the keys to tasty and good-looking crepes.
- Oil the pan well.
- Quickly spread the batter in the pan, spread it thin, particularly the edge.
- Cook on the middle heat to give some color.
Remember the blueberries I bought a few weeks ago?
I cleaned and stored them differently this time, and now they are still so fresh!
See this post for what I did to keep them fresh longer.
https://sideb.culinarytribune.com/2022/02/11/v-gf-blueberry-lemon-thyme-scones
The crepes were stuffed with vegan homemade cheese cream.
The base ingredients of this cheese cream are tofu and cashew nuts.
I made the cream sweet, but not overly sweet because I wanted to serve this for breakfast and not for dessert.
It was finished off with cinnamon and blueberries.
My husband, who is not a big fan of bananas, said this was one of the best crepes he had, which was a nice surprise.
You can find this gluten-free no-sugar banana crepe recipe (Japanese) here ↓
https://www.instagram.com/p/CWViMLZvvgU/
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*I also have an Instagram account. ↓ There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.
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