This morning I woke up inspired and my imagination lead me to this final dish: Crepes filled with a Strawberry Coconut Yogurt and a side of Banana Cinnamon Rolls. Everything in this dish was delicious! For the strawberry coconut yogurt, I added mashed strawberries to the coconut yogurt until well mixed. For the banana cinnamon rolls (this was a recipe that I had screenshot a few time ago and had on my to do list), I cut a banana lengthwise, put it in a baking tray, sprinkle it with cinnamon and bake it at 400ºF during 30 mins. After the first 15 mins, I flipped them and let them cook the rest 15 mins to the other side. Once done, I let them cool a little bit so I would be able to roll them.
For the crepe:
1/4 cup flour
3 T pea protein
a pinch of salt
cinnamon and nutmeg to taste
For the filling:
1/3 cup coconut yogurt
For the bananas:
1 banana cut lenthwise
lots of cinnamon to sprinkle on top
For the bananas:
1- Pre heat the oven at 400ºF.
2- Greased a baking tray with coconut oil.
3- Cut a banana lengthwise, put pieces in the baking tray and sprinkle with the cinnamon.
4- Let them cook for 15 mins to one side. Flip and cook for another 15 mins.
5- Once done, turn off the oven, take them out and let cool just enough for you to be able to roll them.
For the the crepe:
1- Turn on the pan on medium heat and sprayed coconut oil.
2- While the bananas are baking, mix all of the dry ingredients for the crepe.
3- Cautiously, add the water until reaching the consistency.
4- Pour the batter (almost all), into the pan and let cook for about 5 mins. The center should be firm and the edges should lift. Flip and cook another minute. Transfer to a dish and repeat the process with the remaining balance.
For the strawberry coconut yogurt:
1- While the crepes are cooking, mashed the strawberries in a bowl.
2- Incorporate the yogurt and mix until well covered.
1- Fill the crepes with the yogurt and roll.
2- Set the cinnamon rolls on the side and enjoy!