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Tuesday, February 2, 2016

Celebrate Crepe Day with Banana Crepes

Crepes are common in French style cooking. They are similar to very thin pancakes and are commonly made from wheat or buckwheat flour. The word crepe means "curled" Crepes are common in France, Belgium, Quebec and many other parts of Europe, North Africa and South America.  They can be served very simple or very elaborate.

1 cup Buckwheat Flour-Whole
 3 each Large Raw Egg White-Each
 ½ cup Skim Milk
 3 oz-wt Apple Juice-Frozen Concentrate
 3 each Banana , peeled & sliced
 1 teaspoon Cinnamon-ground
 ¼ teaspoon Cloves-Ground
 2 teaspoons Vanilla Extract
  teaspoon splenda
 Pam non-stick spray

· For the Banana filling
1. In a large hot skillet place banana.
2. When the banana starts to brown add remaining ingredients.
3. Cook until the liquid is gone and the bananas are golden brown.
4. Roll the banana filling inside crepe and serve warm.
· For the Crepe
1. In a blender mix flour, egg white, milk & 2 tablespoons of apple juice concentrate until smooth.
2. Let batter sit for 10 minutes before cooking.
3. In a small omelet pan spray with Pam.
4. Ladle a small amount of batter to make a thin crepe.
5. When crepe starts to bubble slightly on the inside turn over.
6. Cook for 10 more seconds and lay out on a baking sheet.
7. Serve hot

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