Breakfast is a hard one around our house. There is not a single cold cereal that we have found that Charley can have, and I am not a morning person so getting up and making a nice breakfast does not happen often. Gluten free pancakes are just ok and there is not one so far everyone likes. But these crepes are an amazing hit, but they contain egg, a lot of eggs so that leaves me out! The left overs can also be used as a bread or even eaten plain. I have to stop everyone at two so I can have a few extras for Charley to eat later in the week.
7 large eggs
5 large, ripe bananas
1 (403 mL) can of full fat coconut milk
1 tsp salt
2-1/4 cups tapioca flour (about 10 oz)
I mash all the bananas first then mix and mash all ingredients together to make a pretty soupy batter (a hand-held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so). I use a soup ladle to pour and push the batter to the edge of a 10 inch omelet pan.
Flip when bottom is golden brown. Cook until both sides are lightly browned.
We fill ours with fresh chopped fruit and berries drizzled with raw local honey.