Vegan Crêpes with Caramelized Bananas

Ingredients

• Crêpes:
• 2 cups all-purpose flour
• 3 ½ cups Forager Project Unsweetened Cashewmilk
• 2 tablespoons egg replacer (store-bought)
• 1 teaspoon vanilla extract
• 1 tablespoon neutral oil (ie: canola, avocado, sunflower, safflower)
• Vegan butter for cooking
• Caramelized bananas:
• 3 medium bananas, firm but ripe
• 4 tablespoons vegan butter
• 4 tablespoons sugar
• Optional garnishes:
• Powdered sugar, for dusting
• Fresh strawberries
• Vegan chocolate sauce

Prep

• For the crêpes, combine the vanilla, oil, and cashewmilk in a large bowl. Slowly add the flour, whisking continuously and vigorously to avoid lumps. The end batter should be runny and smooth in order to make perfectly thin, French-style crêpes.
• Warm 1 tsp vegan butter in a non-stick pan over medium/high heat. Carefully pour in ¼ - ½ cup batter, depending on the size of the pan you’re using. You should have just enough batter to cover the surface after tipping and rotating the pan to spread it evenly. Brown 2-3 minutes on the first side. Flip the crêpe when the top is showing air bubbles but is no longer liquid. Cook for one more minute on the other side and remove from the pan. Repeat until the batter is gone.
• For the caramelized bananas, slice your bananas in ½ inch pieces and dip each piece in sugar. Heat the butter in a skillet on low-medium heat and add the banana slices in a single layer. Cook until golden brown for about 3 minutes, then flip and cook for another minute. Remove from the pan. Wrap the caramelized bananas inside the crêpes or use them as a topping.
• Dust with powdered sugar and garnish with strawberries and chocolate sauce, if desired.