Tonight it’s breakfast for dinner! I’ll be making crepes and serving them with bananas and homemade chocolate almond butter. To begin, I’ll make the chocolate almond butter. Here’s what you’ll need:

I use a vitamix blender, but you can also use a food processor. Blenders other than vitamix will not work. With a vitamix, place the nuts in the blender jar. Add half the weight of the nuts in dark chocolate. To fill 1 half pint jar, I use 6 1/2 ounces nuts and 3 1/4 ounces dark chocolate. Add 2 tablespoons vegetable oil, 1/2 teaspoon almond extract, and a pinch of salt.

Vitamixes have a special tamper stick that allows you to smash the ingredients down into the blade and puree really tough things. Turn the blender on to high and mash with the tamper.

It only takes 10 to 20 seconds to turn into a creamy nut butter!

Scrape it into a half pint jar, and try not to eat it all with a spoon.

If you have a food processor, place the nuts, oil, extract, and salt in the processor and processes until a nut butter forms, scraping down the bowl occasionally. It takes a few minutes. Meanwhile, melt the chocolate in the microwave in 30 second intervals, stirring between, until fully melted. Add the melted chocolate to the almond butter and pulse a few times to combine. 

Next, the crepes. Here’s what you’ll need:

Begin by placing a 10 inch skillet over the lowest heat with a half teaspoon of ghee or olive oil.

The pan should very slowly and evenly heat while you make the batter. Whisk 1 cup of flour, 1 teaspoon sugar, and 1/4 teaspoon salt in a bowl.

Whisk 1 1/2 cups whole milk and 3 eggs in a measuring cup.

Pour half of the milk mixture into the flour mixture and whisk until very smooth.

Whisk in 2 tablespoons melted unsalted butter.

Then whisk in the remaining milk mixture until completely smooth. The batter should be very thin.

Use a paper towel to wipe the ghee or oil around the base and sides of the pan, and increase the heat to medium. 

After about a minute, the pan should be heated to about 310 degrees.

Place a cooling rack next to the stove.

Ladle 1/4 cup batter into the pan.

Tilt and swirl the pan to get an even layer of batter over the whole bottom.

Now watch the surface of the batter. In 30 to 40 seconds, it should lose its sheen and begin to look set and dry.

Use a spatula to carefully lift up the edge.

Then grasp the crepe with your fingers.

Lift and flip it!

Cook about 20 seconds on the second side, then flip it out onto the cooling rack. Add more batter to the pan and continue, stacking the crepes on the cooling rack as you go.

After they’re all cooked, it’s time to fill! Spread a tablespoon of chocolate almond butter over 1/4 of the crepe.

Top with banana slices.

Then fold the crepe into quarters over the filling

We also like homemade caramel sauce with bananas and chopped pecans.

Serve!

It’s so delicious!

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