Cinnamon Banana Soft-Serve Crepe

Sunday mornings aren’t complete without a hearty breakfast. And it can be guiltless when using fresh, simple ingredients! Who says you can’t have ice cream for breakfast?

This recipe uses a thin crepe with nothing but a few ingredients (no eggs, milk or white flour here) and brings the cinnamon flavor that Mr. Banana knows and loves too well. Banana soft serve is the easiest and most surprisingly decadent desert to have up your sleeves. It’s a crowd pleaser without the compromise in taste or texture. Together, the crepe and banana ice cream make the most satisfying and healthiest Sunday treat!

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– 1/2 cup of homemade banana soft serve

– 1/4 cup whole wheat flour (or any flour of choice)

– 1/2 cup water

– 1 tsp honey

– 1/2 tsp cinnamon

– dash salt

– 1/2 tbsp butter

– 1 tsp honey

Serves 1-2


Combine the flour, water, cinnamon, pinch of salt and honey.

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Combine well and then spread evenly into a circular shape over melted butter in a pan on medium heat.

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When cooked through, drizzle the other tsp of honey on one side of the crepe.

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Have the banana ice cream ready to plop on top of the honey.

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And indulge.

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Sister tested. Sister approved!

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Bon appetit!

xo Aylin

Mushroom & Thyme Crepes

Me like this.

Whole-Wheat Oyster Mushroom Crepe with Lemon Zest & Thyme

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For the crepe:

– 1/2 cup of whole-wheat flour (you can sub this with spelt, quinoa, or chickpea flour)

– 3/4 cup water

– 1/2 tsp salt

– 1 tbsp butter

For the mushroom filling:

– 2 garlic cloves, chopped

– 1 tbsp olive oil

– handful of thyme, de-stemmed

– 2 cups of oyster mushrooms

– Salt & pepper

– 1/2 tsp grated lemon rind, for garnish


First comes the crepe, and this couldn’t be any easier to put together. The ratio is 1 to 1.5, flour to water, so 1/2 cup of flour requires 3/4 cup of water. Add 1/2 tsp of salt and mix well.

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Melt 1 tbsp of butter in a medium-sized pan and pour crepe mixture into the pan. It should be runny enough to spread thin, but thick enough to stop at some point.

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The trick to avoiding a soggy middle is to poke the top of the crepe with a fork to allow for steam to pass through the middle.

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You want the outside to look slightly browned and crisp, but not hard and over-cooked. Flipping is a breeze at this point.

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Continue to cook for a few minutes more. The duration is dependent on the size, so nibble off a piece to make sure its ready Winking smile

I like to brush my crepe with some butter when its still hot and then I set it aside to make the filling, which is sometimes savory, sometimes sweet.

For a little look at how I had it for breakfast, with butter and cherry jam:

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But tonight, I went for savory.

Oyster mushrooms are so wonderful to cook with—I love their shape and they soften so well. To prepare them, begin by cooking the garlic and thyme in some olive oil. The thyme should be pulled from their stems. I was a bit fed up with my exceedingly delicate thyme, so I didn’t bother too much with the stem removal. Cooking the thyme helps release and enhance its flavor! There is nothing in the world like fried herbs.

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While that begins to cook, prepare and clean the oyster mushrooms. You can use a wet cloth to wipe off excess dirt and simply chop off any dirty stems. I don’t mind the stems, as long as they’re clean Smile with tongue out

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Salt and pepper…

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Let the mushrooms cook until soft. They will reduce significantly.

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With the crepe ready to go, fill it up!

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Grate some lemon zest, and sprinkle it atop the mushrooms.

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Fold and serve!

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NoM nOm NoM

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x Aylin