Crepes with Bananas

My kids are virtually learning and that for some reason means they are constantly hungry. Like, breakfast, 2 snacks, 2 lunches, more snacks, dinner, and dessert hungry. This leaves me at a loss and worried about their nutrition. It also means I have to come up with food all the time. And they are not even teenagers yet!

Today I was determined to give them a nice late breakfast after I got back from the gym when they took their first break. My mom makes these wonderful crepes stuffed with bananas when we visit her every summer in Europe, and kids have been asking for them for a while, so today was the day when I finally relented and made them.

The crepes are super easy to make and don’t even require exact measurements. I add milk and flour without really measuring, but for the sake of this recipe I’ll add approximate proportions.

Ingredients:

• 2 organic medium eggs
• 3 cups of organic milk
• 10 tablespoons of organic flour (I use whole wheat and all-purpose flour mix)
• A pinch of Himalayan salt
• 1 tablespoon of sugar (I like sugar-in-the-raw)
• 1 tablespoon of olive oil
• 3 bananas
• Oil for cooking

I use a stand mixer, but you can use hand held mixer or even a simple whisk. Add milk, 2 eggs, salt, and sugar and start mixing on low speed.

As it mixes, add flour one spoonful at a time. Make sure your spoons are heaping. After you add all the flour, increase the speed as it will be less likely to splash all over your kitchen.

After the mass is thoroughly mixed and no lumps are visible, you can test it by making the first crepe. I usually can tell if the mixture is too thick or two liquid just by looking at it and then add more milk or more flour, but the sure way is by cooking. You can add more milk or more flour at any time.

Before you start on your first crepe, make sure you allow your frying pan to get evenly hot on medium heat for a few minutes. If the pan is not hot enough, the crepe will not bond properly and get torn up when you will be lifting it. I use very little oil on the frying pan, just enough to lightly coat it. I like to spread oil with a paper towel to avoid putting too much of it. Take a ladle and pour mixture into the middle of the frying pan, then immediately lift it by the handle and rotate it to all sides to make the crepe spreads big and is as thin as possible. The mixture should be very runny, so you won’t have any problems spreading it around the pan this way.

Watch the crepe and flip it when you see that the surface dried up and the edges are starting to get brown. It needs less time to cook on the other side once flipped. Take it out and place it on a plate with paper towel.

Cook as many crepes as you will need before you get to filling them with bananas. When you are ready, cut peeled banana into thin pieces, take a crepe, place 5-7 banana pieces in a neat row at the edge of the crepe, and then roll it up.

When you have all your crepes rolled up like that, put them back in the frying pan and cook on both sides on low heat for a couple of minutes. I also use a lid to not let any heat escape. Don’t burn the crepes as it is pretty easy to do.

Serve them with sour cream, your favorite jam, or whipped cream. We enjoy ours with sour cream. Kids were so happy that each ate three of those filling crepes and remembered their summers at grandmother’s house. All I can hope for is that corona is gone by next summer and we are back in Europe for all sorts of treats again, but for now these crepes will have to do!