Whole Wheat Crepes

They're definately not iHop's Swedish Crepes, but as far as Daniel Fast breakfasts go, these were pretty enjoyable. Shown here with a pureed blueberries drizzled across the top.

Crepes

• 1 cup whole wheat flour
• 1/4 tsp salt
• 1 1/4 coconut milk (soy milk, or rice milk both also work fine)
• 1 medium VERY RIPE banana (If you have any frozen bananas that would work best as it makes it a little extra sweet and mushy)

 Filling

• 2 medium- large bananas (I used fresh ones to get a nice creamy color, but they do brown quickly once pureed)
• 2-3 tbs apple juice concentrate
• Add some blueberries or sliced strawberries if you'd like :)

1. Thaw and mush up your frozen or very ripe banana, then mix in the coconut milk, wheat flour and salt until you have a smooth batter.
2. Lightly oil a pan - or a griddle - and heat. Pour some batter in and spread it with a spoon so that it is wider and very thin (much thinner than a pancake).
3. When the edges of your crepe begin to look dry, flip it.
4. Puree your bananas with apple juice concentrate to make the filling.
5. Once your crepes are cooked spoon in a little filling and roll them placing a couple on each plate.
6. I blended up a few blueberries to drizzle on top to make them look  yummy ;) and dolloped a bit of the banana on top too.