A childhood friend's mother also made crepes whenever my sister and I would spend the night, and hers were an even fluffier, powdered sugar and cinnamon-sugar infused version of my dads'. We would slather the fluffy German pancake-esque crepes with additional butter and sprinkle on mounds of cinnamon and crunchy sugar, and I can still taste that almost sickeningly sweet and gritty yet delicately soft breakfast treat.
Weekends still feel like they should involve crepes and the Sunday comics, and I am pleased to announce I have developed a pretty delicious imitation of the more decadent crepes of my childhood.
3/4 of a banana, mashed
3 egg whites or 1 whole egg and 1 egg white
1 teaspoon cinnamon
1/2 teaspoon vanilla
optional: 1 tablespoon ground chia seeds or psyllium husks for additional texture
1. Whisk ingredients together well, making sure the banana is fully mashed.
2. Bake at 350 degrees for 8 to 10 minutes spread out thinly on a silpat or other nonstick mat, or alternately grease a pan with coconut oil and cook in a pan on a stove, carefully flipping with a spatula to cook both sides through.
3. Roll up and serve plain, or with unsweetened applesauce or berries of your choice.
Holiday edition: add additional sprinkling of nutmeg and ginger and 2 to 3 tablespoons pumpkin puree.