Green Banana Crepes with Whipped Greek Yogurt
Ingredients
Crepes
-
2
units
eggs
-
1
cup
milk
-
3
tablespoons
melted coconut oil
-
1
teaspoon
vanilla
-
1
cup
all-purpose flour
-
2
cups
fresh spinach
-
1
unit
ripe banana
-
¼
teaspoon
salt
-
to taste
units
passion fruit, bananas, kiwi, fresh berries, toasted coconut, chia seeds, hemp seeds, nut butter, and maple syrup
Whipped Greek Yogurt
-
⅓
cup
cold canned coconut milk
-
1
cup
plain Greek yogurt
-
½
cup
heavy cream
-
1
tablespoon
maple syrup
-
½
teaspoon
vanilla bean or vanilla extract
Instructions
- Blend all crepe ingredients together until smooth, adding water as needed to achieve a pourable consistency.
- Refrigerate the batter for about 30 minutes if possible.
- Heat a nonstick pan and lightly grease it.
- Pour the batter into the pan and cook each crepe for about 30 seconds on one side, then flip and cook for another 10 seconds.
- For the whipped yogurt, mix coconut cream, Greek yogurt, and heavy cream, then whip until stiff peaks form.
- Add maple syrup and vanilla to the whipped yogurt and mix.
- Fill each crepe with the whipped yogurt and top with fruits, seeds, and a drizzle of maple syrup.
Nutrition Facts (estimated)
Servings
10 crepes
Calories
196
Total fat
9g
Total carbohydrates
24g
Total protein
6g
Sodium
150mg
Cholesterol
186mg
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