Rice Flour crepes with caramelized bananas

This recipe is inspired by a kind of crepe that we found a lot in Bali last summer.

Prepare batter:

1 cup rice flour

1/4 tsp salt

2 eggs

1 1/2 cup milk (adjust according to preference, less milk for thicker crepes, more milk for thinner ones)…I’ve been using unsweetened almond milk

1 tbsp oil or coconut butter

a little bit of lemon zest

2-3 bananas, sliced lengthwise, about 1/4 inch thick.

Optional palm sugar coconut syrup:

2 tbsp palm sugar

2 tbsp coconut butter


Melt tablespoon oil or coconut butter in a small skillet, high heat. Add 2-3 sliced bananas, cook till brown and flip over. Poor batter over bananas. Cook, fip over when ready.

Heat palm sugar, coconut butter and water in a small sauce pan, stir, and poor over plated crepe.


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