Banana Peanut Crêpes with Soy Yogurt

Name: Banana Peanut Crêpes with Soy Yogurt
Total time: 25 min
Yield: 2
Ingredients: 60 g Wheat flour; 40 g Soy flour; 250 ml Soy milk; 100 ml Water; 1 EL Maple syrup; 1 Prise Pinch of salt; 2 EL Cooking oil for frying; 1 Stück Banana, ripe; 2 EL Peanut butter; 150 g Plain soy yogurt; 20 g Peanuts, unsalted and chopped; 0.5 TL Cinnamon

Thin crêpes made with soy flour for extra protein, filled with caramelized banana, peanut butter and creamy soy yogurt. A plant-based dessert that will also win over non-vegans.

By yumbelo · 2 servings · 25 minutes

Ingredients

60 g Wheat flour
40 g Soy flour
250 ml Soy milk
100 ml Water
1 EL Maple syrup
1 Prise Pinch of salt
2 EL Cooking oil for frying
1 Stück Banana, ripe
2 EL Peanut butter
150 g Plain soy yogurt
20 g Peanuts, unsalted and chopped
0.5 TL Cinnamon

Method

Combine the flour, soy flour, salt and cinnamon in a bowl.
Gradually stir in the soy milk, water and maple syrup until you have a smooth, thin batter. Let the batter rest for 10 minutes.
Heat a non-stick pan over medium heat with a little oil. Pour in about one ladleful of batter, tilt the pan so the batter spreads thinly, and cook the crêpe until golden brown on both sides. Work through the remaining batter the same way and keep the crêpes warm.
Peel the banana, slice it thinly and let it caramelize lightly in a small pan with a little oil over medium heat for 2 to 3 minutes.
Stir the peanut butter with 2 tbsp water until smooth and easy to spread.
Spread the crêpes with soy yogurt, top with banana, drizzle with the peanut butter and sprinkle with the chopped peanuts. Fold or roll them up and serve immediately.