This summer I’m working at a cute bakehouse in Maine. A bakehouse is the perfect summer job for me because I love being around food and I can learn a lot from the owners and chefs. I think it would be really cool to open up my own bakehouse one day (:
Yesterday was my first day off of work so I my friend Carolyn and I decided to cook up a pre-Fifa World Cup meal (Go USA!). Carolyn had a few recipes bookmarked on her computer so we looked through a bunch and decided to make crepes and mini quiches. Carolyn and I both live with our grandparents during the summer and her grandparents get a fresh box of produce every Tuesday from local farms. This week’s box contained a lot of spinach, mushrooms and strawberries so we decided to incorporate those ingredients into our breakfast. Sadly, we forgot about the strawberries, so we’ll have to make something else with those. The post for the quiches will be coming soon!
The recipe we used for our crepes came from Naturally Ella. We didn’t have all the ingredients so we altered the recipe based on what we had and they still turned out to be fabulous. We used maple syrup instead of honey and added about 2 tsp of vanilla to enhance the caramelized bananas. Carolyn and I decided to use oat flour instead of barley flour to make these gluten-free. You can also use regular gluten free flour or your favorite nut meal.
- 1/4 cup oat flour
- 1/8 tsp. salt
- 1 egg yolk (or whole egg)
- 6 tbsp milk
- 3/4 cup Greek Yogurt
- 3 organic bananas (small)
- 1/2 tbsp. natural maple syrup
- 1/2 tsp cinnamon
- 2 tsp vanilla.
1) Cut the bananas into ¼ inch thick slices. You don’t want them too small because they need to absorb the maple syrup and vanilla! Then place them in a pan along with the maple syrup, cinnamon and vanilla and cook over medium-high heat. Flip the bananas over after 3-4 minutes and let them brown on the other side. The bananas will be done cooking around the same time the crepes are done.
2) Heat a large shallow pan over medium heat. In a small bowl combine the flour, salt, egg yolk, and milk. Whisk together to remove all clumps. Before cooking each crepe add a little butter to the pan to prevent the crepe from sticking.
3) Pour a third of the crepe batter into the pan and spread it out thinly. I like to hold the pan in the air and rotate it using my wrist to fully cover the bottom of the pan. The crepes take about 20-30 seconds per side so make sure to watch them closely.
4) Once the crepes are done, load them up with fresh Greek yogurt, the caramelized bananas and some cinnamon.
Downloadable recipe below!