Banana Crêpes

Some recipes are too good to be true…

And this is one of them.

I’m about to tell you that you can take a banana and an egg and make some of the best crêpes (or pancakes!) ever!

But seriously, it’s just a banana and an egg—THAT’S IT.

Okay, yes, there is some salt and vanilla, but those don’t technically count.

You blend them, you pour the batter out, and voila!

You end up with light, moist crêpes that can be eaten any way you like.

I like mine with Nutella and strawberries, because, well, that tastes amazing.

But in your kitchen, the crêpe-topping rules are up to you!

So try them!

There is literally no chance you will be disappointed.

And in the highly improbable case that you are, send those leftovers my way!

Banana Crêpes

servings: six 5-inch crêpes

Ingredients:

• 3 large ripe bananas
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ½ cup Nutella Hazelnut Spread, plus more for a garnish
• 6 strawberries, thinly sliced
• Powdered sugar, for a garnish

Directions:

1. To the bowl of a blender, add the bananas, eggs, vanilla extract, and salt. Blend these ingredients until they are smooth, then set them aside.
2. Heat 1 teaspoon of the butter in a large cast iron or nonstick skillet over medium-low heat. Then make the crêpes one at a time by adding about ⅓ cup of the banana batter to the skillet, cooking each until its bottom is a deep golden brown—about 3 to 4 minutes. Then flip the crêpe over and cook it until the other side is also a deep golden brown—1 to 2 minutes more. Repeat this process with the remaining batter, wiping out the skillet and adding 1 teaspoon of butter between each crêpe.
3. To serve, spread about 1 tablespoon of the Nutella over each crêpe. Then place a line of sliced strawberries slightly off center in each crêpe and roll them up, starting from the side closest to the strawberries. Drizzle the finished crêpes with more Nutella, then sprinkle with powdered sugar.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

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Banana Carrot Spinach Oat Muffins

Stop.

Do not look at this muffin and say, "EW! It's green!"

Instead, I want you to close your eyes and imagine that you're eating a mini banana bread muffin.

Now open your eyes.

This is when you discover that this same weird green muffin tastes just like banana bread.

But instead of using banana bread ingredients, I’m using a bag of spinach, some carrots, oats, bananas, and a touch of maple syrup to create a muffin that packs some serious nutritional punch.

And it's as simple as throwing everything in your food processor, blending it up, and baking.

I’m telling you, every time I eat one, I have to remind myself that they're good for me.

And if you’re on board, maybe your kids will be too.

And if you have a little one like mine, they might not yet realize that most kids think a green muffin is a scary thing. 

Banana Carrot Spinach Oat Muffins

servings: 36 mini muffins

Ingredients:

• 10 ounces frozen spinach, thawed + squeezed dry (about 1 cup after squeezed)
• 2½ cups rolled oats, more for a garnish
• 3 medium ripe bananas, sliced
• 2 cups grated carrots (about 6 ounces)
• ¼ cup maple syrup
• 2 large eggs
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Directions:

1. Preheat the oven to 350°F. Add the spinach to a blender or food processor and pulse until it is finely chopped and almost pureed.
2. Add the oats, bananas, carrots, maple syrup, eggs, baking powder, cinnamon, vanilla, and salt to the spinach, then pulse until all ingredients are well-combined and the mixture is almost pureed, but not quite smooth. You may have to stop and stir the mixture a bit to make sure it doesn’t contain any large chunks.
3. Scoop the batter evenly into 36 cups of a mini muffin tin prepared with cooking spray, then top each muffin with a light sprinkle of the reserved oats.
4. Bake the muffins until a knife inserted into the center of one of the muffins comes out clean and dry —24 to 28 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Banana Bread Recipe

RECIPE:

1/2 cup Buttermilk

2/3 cup Melted Butter

2 Eggs

1.5 tsp Vanilla Extract

1.5 Cups Mashed Bananas

1 tsp Salt

1+1/3 Cup Sugar

2+2/3 Cup Flour

2 tsp Baking Powder

1.5 tsp Baking Soda

Mix together buttermilk, butter, eggs, vanilla extract and bananas in a bowl. In a separate bowl combine salt, sugar, flour, baking powder and baking soda. Mix the wet and the dry ingredients together and stir untill just combined. Pour into a loaf pan that has been sprayed with cooking spray. Bake on 350 for 50-60minutes, until a tooth pick comes out clean from the center of the loaf. Remove from pan and let cool on a cooling rack. Enjoy! 

** For muffins, pour batter into a muffin pan that has been sprayed with cooking spray. Bake at 350 for 25-35 minutes. Remove and let cool on a cooling rack. Enjoy!!

 

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