Crepes:
1 cup Gluten Free Flour (Bob’s Red Mill is ok)
¾ cup Organic Almond Milk
3 small chicken eggs or 2 large
Whip together ingredients; place a dab of butter in the pan; pour batter on the hot skillet; swirl around until is evenly distributed; flip the crepe after 1 minute then set aside and finish making the crepes.
Banana Filling:
2 bananas sliced into frying pan with ¼ stick unsalted butter; add ½ cup organic almond milk and 1/3 cup brown Swerve sugar substitute. Saute on low heat until mixture looks delectable (about 5 minutes). Turn up the heat and add 1/3 cup brandy or Congac and light it! Cook another 1 minute, spoon mixture into crepes and top with chocolate sauce and chopped toasted hazelnuts…
Chocolate Sauce Topping: (See Low Carb Hot Fudge Chocolate Sauce recipe).
