This is Bill's favorite breakfast! And frozen strawberries and fresh bananas are "almost" always available on island. Make sure the bananas are very ripe for best digestion. This recipe serves 2 people.
Start by making the filling:
Slice 2 cups of frozen strawberries. It's easier if they are just beginning to thaw.
Slice 2 ripe bananas
In a small saucepan, melt 2 TBS butter.
Add the sliced fruit along with:
1/4 tsp salt
2 heaping tsp of raw brown sugar
1/4 tsp of cinnamon
Add more sugar to taste if necessary.
Cook on low heat until softened and the juices flow. Turn off heat and let sit.
Next come the crepes:
To mix the batter, combine the following in a blender and blend:
1/2 cup Silk Vanilla Soy Milk
1 large egg
2 TBS water
While the blender is turned on, open the top cover and add 1 TBS at a time:
1/2 cup of white flour until it is nicely blended. The mixture should be a little on the wet side.
Now you are ready to make the crepes.
Melt on low heat in a small saucepan:
1 TBS of butter
Heat two medium skillets on the stove top. Brush each one with the melted butter just enough to coat them. Once heated, while holding the skillet in your left hand, pour a circle about 3" wide in the center of the skillet. Immediately begin to twist the skillet so the batter is circling around the outside of the center causing the crepe to become thinner and thinner as you go.
Do the same in the second skillet.
Cook the crepe on medium low heat until light browned (about a minute or so). Turn over and lightly brown the other side, which should take half the time as the first side.
Line a dinner plate with a paper towel and store 3 crepes side by side on the plate. Cover with another paper towel, and add 3 more crepes on top.
When the crepes are done, fill each one with a thin layer of the fruit saving the juices to pour over the crepes after they are filled. Serve immediately. Pure maple syrup can be added but is often not necessary.