Crepes with Yogurt, Sautéed Bananas and Honey

This week we discussed the crepe; it's origin from France, the look and size of a crepe pan (a lot like a skinny pancake), the need for a crepe spatula and the best part of all....the versatility of crepes. I explained that crepes are like a piece of paper -- "a blank canvas" -- that can be served either savory or sweet.

Before we sautéed the bananas, we sliced them longways to examine the seeds inside the bananas.

We sautéed the bananas with butter, vanilla and cinnamon until they were caramelized and soft. 

Everyone got to assemble their own crepe! Quote of the day: "One time when I was eating pancakes, I thought it was paper, but it wasn't. It was a pancake!" and "That spatula looks like a sword."



Ingredients for Crepes:

1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

Ingredients for Sautéed Bananas:

4 large (or 2 small) banana, peeled and sliced into 1/4 inch disks
About half a tablespoon of butter, or 1/2 tbsp. sunflower or canola oil
1 tbsp unsweetened cocoa powder or cinnamon (you could also use carob powder)

2 tsp. vanilla extract

2 cups plain, low-fat yogurt (low-fat Greek yogurt is best, for its creaminess)
2 tbsp. clear honey

To prepare the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Place each crepe in between parchment paper until you are ready to serve them. (Makes 6 crepes)

To prepare the Bananas: Melt the butter or heat the oil on a small, non-stick frying pan over medium heat. Add the banana slices and fry for about 2 minutes. Then add the vanilla extract (if you are using cinnamon instead of cocoa powder, add it now as well) and continue frying over medium-low heat until the banana starts to be soft enough to break down--about 5 more minutes.

While the banana is frying, divide the yogurt evenly and spread around each crepe, then drizzle the honey.
When the banana is done, divide the fried banana into equal portions and sprinkle them over the yogurt and honey, then sprinkle the cocoa or carob powder over the top. Enjoy while the banana is warm.