Gluten-Free Sizzling Chocolate Banana Crepe

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This gluten-free Sizzling Chocolate Banana Crepe recipe is tasty, rich and mouthwatering for all chocolate lovers in the house—Quite the treat! Ignite your evening with your loved one by making them a dessert that will knock their socks off or maybe something else off…wink wink, nudge nudge, if you know what I mean!  Who can pass up chocolate and bananas? Try this on Valentine’s Day or any other special occasion.

Gluten-Free Sizzling Chocolate Banana Crepe
Gluten-Free Sizzling Chocolate Banana Crepe
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Gluten-Free Sizzling Chocolate Banana Crepe
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
12crepes 10minutes 15minutes
Servings Prep Time
12crepes 10minutes
Cook Time
15minutes
Ingredients
Servings: crepes
Units:
Ingredients
Servings: crepes
Units:
Method
  1. For the Crepe: In an electric mixer whisk eggs, almond milk and sugar until well blended. Add melted butter and whisk for another minute. Add flour mixture and cocoa and whisk for about 3 minutes until well blended. This batter should be very thin and runny.
  2. Heat a small to medium size non-stick skillet (7in.). Either spray skillet with cooking spray or melt a little butter in the bottom of the pan covering all cooking area.
  3. Whisk batter (before making a new crepe), pour circle of batter in the bottom of the skillet; swirl around until the whole bottom is covered.
  4. Cook until the sides start to become crisp and golden and curling up. Flip and cook other side for another 30 seconds – 1 minute. Remove pancake from the pan and set aside until ready to plate.
  5. For the Sauce: pour ½ cup coconut milk in the electric mixer and whisk on high for 5 minutes. You are aerating the coconut milk to make it super frothy and will add it to your banana mixture at the end.
  6. Heat 12 inch skillet on medium high; add butter, bananas, chocolate extract, coffee and brown sugar. Cook the ingredients until bananas are soft and sauce has thickened; about 3 minutes. Fold in coconut milk and cook down into a thick sauce about 3-5 minutes.
  7. Place crepe on a plate, fill with 2 tbsp. sauce. Fold two sides of the pancake up to overlap one another.
  8. Next, drizzle a little more of the sauce on the top of the crepe. You can get as fancy as you like…add some melted chocolate to the plate, sprinkle with mint leaves, let your imagination go wild! Enjoy!
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Recipe Notes

Flour Recipe
1 cup Tapioca Flour
½ cup Amaranth Flour
½ cup GF Oat Flour
¼ cup Coconut Flour
½ cup Hazelnut Flour
1 tsp. Xanthan Gum

Sift the above ingredients together. Store all unused flour mixture in an airtight container or Ziploc bag in the refrigerator to use at a later date.

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