Ingredients:
3/4 cup water
1/4 cup coconut cream
2 eggs L
1 teaspoon high-quality vanilla extract
1 tablespoon sugar
2 tablespoons oil
1 cup (140 grams) Master Chef white flour
For the caramelized bananas:
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2 tablespoons coconut oil
4 bananas, peeled
4 tablespoons white or dark brown sugar
For the coconut caramel:
3/4 cup dark brown sugar or white sugar
3/4 can Master Chef coconut cream
Preparation method:
• In a large bowl, place water, milk, eggs, vanilla, sugar, and oil. Whisk well.
• Add flour and stir just until the flour is incorporated and disappears.
• In a wide, lightly greased frying pan, place a ladleful of the batter and rotate the pan so that the batter reaches the entire bottom of the pan. Flip after 2 minutes and fry for another minute. Repeat with the remaining batter until all the crepes are ready.
• Prepare the caramelized bananas: Cut the bananas into 1 cm thick slices.
• Melt the coconut oil in a pan over low-medium heat and add the bananas. Sprinkle the sugar on top and stir over medium heat until the bananas are caramelized and soft.
• Coconut caramel: In a large pan, melt the sugar, without touching it while cooking, over medium heat.
• Microwave the coconut cream for 30 seconds and add to the pan. Stir over medium heat until a thick, glossy caramel forms. This takes about 5 minutes.
• Assemble and serve: Place an open crepe on the counter and place a strip of caramelized bananas in the middle (generously). Roll into a cylinder or fold into a closed envelope shape.
• Drizzle generously with caramel-coconut sauce. It is recommended to serve with vanilla ice cream.
