Rice Crepes with Keshta, Bananas and Mango Syrup

Time

Prep 25 min · Cook 15 min · 40 min total

Difficulty

medium

1. 1

   First make the syrup:. Combine mango nectar and sugar in a medium sauce pan. Bring to a boil.

2. 2

   Let boil a few minutes until the sugar is completely dissolved. Let cool & pour into container to store in the refrigerator.

3. 3

   Make the Filling:. Slice the bananas. Put the keshta into a small bowl & mix in the white sugar until the mixture is smooth.

4. 4

   Set both aside. Make the Crepes:. Preheat the oven to 250F (yes that is low, just to keep the ones made warm).

5. 5

   Mix dry crepe ingredients in a bowl. (If using baking soda use a lesser amount than powder here and add 3/4 tbs organic apple cider vinegar into the batter at the very end right before cooking).

6. 6

   Beat in the milk until the batter is smooth. Add the lightly beaten egg and canola oil and mix until just blended.

7. 7

   Add a little canola oil to a cast iron pan and cook on medium heat. Turn only once. As each one is done place on a plate in the preheated oven until ready to fill. (Don't leave too long in the oven this is meat to just keep them warm for serving a few at the same time).

8. 8

   Assemble:. Take a new plate and one crepe at a time and place some banana slices along one edge, spoon on some keshta mixture and roll up the crepe.

9. 9

   Drizzle the mango syrup (not cold) over top.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.