Coconut Banana Buttermilk Crepe

A friend sent me a photo of coconut pancake, it looked dense and delicious, I told her I should use up my coconut flakes sitting in the cupboard.  Forgot about it, then remembered at the end of the week so I had to place the coconut on the counter to remember to use it.

I typically make my crepe mix a day ahead to thicken, not that I need that for my crepe mix because I always make it thicker than most people but it is my habit. This is because I use carnation milk (condensed) so less water in my mix.

For this recipe, I initially omitted sugar in  the mix and cooked the first one- my taster( toddler) took a bite and refused another, then I gave it to my hubby to try- BITTER was the adjective!  When you see the list you will get the rationale why I initially thought sugar was not needed.

Ingredients:
3/4 TBS melted butter
1 1/2 cup unbleached all purpose flour
1 egg
1/2 cup coconut flakes
1 1/2 cup buttermilk
1 1/2 water
2 small bananas
1/2 cup brown sugar

Suggested modification: You can limit to 1 small banana, add salt if you prefer, 1/2 cup extra flour (but it depends on texture you want in the end)  After you make the first crepe, feel free to add whatever you think is missing [ and TAKE NOTE!]

A crepe hot plate would be great to use for this, or just regular non stick saute pan would work fine.

Hope this recipe works out for you.

Until next time!

be well

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