Crepes With Honey, Bananas & Cashews

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 large eggs
• 2 large egg yolks
• 3/4 cup water, slightly warm
• 1/2 cup whole milk, homogenized
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 12 tablespoons olive oil, for frying crepes
• 3/4 cup peanut butter (smooth)
• 1 cup liquid honey
• 6 medium ripe bananas, sliced
• 3/4 cup crushed cashews, lightly roasted
• 1/2 cup honey

Recipe

• 1 in a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
• 2 in a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
• 3 finally, beat-in melted butter, making sure mixture is smooth. (you may need to strain through a sieve to remove any lumps.).
• 4 cover bowl with plastic wrap and place in refrigerator for one hour.
• 5 stir again before using.
• 6 preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
• 7 add 1 tablespoon of olive oil to pan and heat to medium-high heat.
• 8 pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
• 9 swirl in circles to spread batter over the entire bottom of pan.
• 10 (you do not want a thick crepe.).
• 11 cook for 1 - 2 minutes on each side until lightly browned.
• 12 place crepes one on top of the other as they are cooked and set aside.
• 13 continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
• 14 to serve, lay a crepe flat on a platter, spread with peanut butter and honey.
• 15 using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
• 16 start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
• 17 continue to roll crepe to the end.
• 18 drizzle rolled crepes with honey and sprinkle with crushed cashews.
• 19 serve with ice cream or whipped cream if desired.