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Banana Pecan Crepes



  • 2 cups water
  • 3/4 cup raw cashews
  • 1 1/2 cups rice flour
  • 2 tablespoons honey
  • 1/4 teaspoon sea salt
  • 5-6 Bananas, sliced (or fruit of your choice)
  • 3/4 cup pecans, chopped
  • 1/4 - 1/2 cup pure maple syrup


In a blender, liquefy cashews in 1 cup water. Add rest of ingredients and remaining 1 cup water and liquefy thoroughly. Let batter stand about 10 minutes. Whiz batter each time you make a crêpe. Using a crêpe pan or small non-stick skillet, heat on medium-high. Spray or brush pan lightly withoil. Coat pan with a thin layer of batter. Cook 2-3 minutes and flip over.

Pour some syrup in pan on medium heat. Add pecans. Cook a few minutes. Add bananas. Cook a few minutes more. Fill a crêpe with 1/3 cup filling, and roll it up. Top with syrup and pecans.


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