This recipe is from Gift at Jao Camp, Botswana, Africa.

 

• 4 large bananas

• 1 cup brown sugar

• 2 T Earth Balance or other non-dairy butter

• 1 cup flour (any self-rising)

• 1½ cups almond or other plant milk

 

Peel and slice the bananas.  Melt the Earth Balance in a frying pan

and add the brown sugar and sliced bananas. 

 

Cook until the bananas turn brownish in color, then set the pan aside. 

Put the flour in a mixing bowl and add a pinch of salt.  Add the plant milk

and stir until smooth. 

 

Spray a frying pan with non-stick spray.  Heat the pan on the stove.  The pan must be hot before adding the batter.  If water drops sizzle, the pan is ready. 

 

Pour ½ cup of the batter into the pan and cook until the edges turn light brown.  Flip the crepe and cook the other side.  Remove and set aside.  Do this until you have used all your batter. 

 

Divide the caramelized bananas evenly between the crepes.  Roll up and serve.  If desired top with fruit preserves, chocolate sauce (we recommend Jen’s Zen) or coconut ice-cream.