We love our overnight oats and green smoothies, but weekends like this one call for a luxurious breakfast dish meant to make you swoon. Add a little French flair to your Saturday morning routine by whipping up these gluten-free crepes from Purely Elizabeth‘s seasonal magazine. She’s wowed us with her blueberry granola crumble, taken our pasta bowls to the next level, even taught us how to make our own floral syrups – so we knew her creative crepes would have us at hello.
Coconut sugar, rum, and vegan butter combine with ripe bananas to add a caramelized deliciousness to these French pancakes that remind us of bananas foster, but without the guilt and sugar hangover we typically experience when indulging in the decadent dessert. Whip up these sweet-as-can-be crepes for your sweetheart and take your breakfast in bed game to the next level…
Gluten-Free Bananas Foster Crêpes
Makes 2-4 crêpes
For the crêpes:
3/4 cup buckwheat flour
1/4 cup teff flour
1/4 tsp salt
1 cup almond milk
2 Tbsp coconut oil
For the filling:
4 firm bananas, peeled and cut lengthwise
3 Tbsp vegan butter
1/3 cup coconut sugar
1/3 cup dark rum
In a large bowl, combine dry ingredients. Add in eggs and almond milk and whisk together to combine. Heat a medium skillet or crepe pan over medium heat. Add coconut oil and heat until melted. Add crepe batter and swirl to coat the pan (about ¼ cup). Cook until edges appear to dry then flip. Set aside.
In a separate large sauté pan over low heat, combine coconut sugar and vegan butter. Stir until sugar dissolves. Add bananas and cook for 2-3 minutes. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches.
Continue cooking until flame dies out. Divide bananas among crepes. Fold and pour remaining sauce on top.