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.