Y’all, I have been totally slacking with my posts on here. Remember when I was doing like three a week? Yeah I have more time now and I still manage to be less productive with this thing. A technicality that will shortly be remedied (if you know what that quote is from, we can be best friends).
In my defense, I was all set to post a recipe on Friday but when I was making a different meal, I accidentally cooked all of the chicken instead of saving half to use for my special recipe. Oops. Alas, you guys will just have to wait til this Friday for that one. I’m excited for it though, so that makes it enticing. Right?
So anyways, I was almost going to call this recipe “Elvis Crepes.” I know what you’re thinking…didn’t this girl already post an Elvis pancake recipe a few weeks ago? What is her obsession with Elvis and food? Well, you can thank my dad for that. But also, nut butter, bacon and bananas are like the best flavor combo ever, duh.
Hold your horses folks, I didn’t have any bananas on hand so these are just plain old sunbutter & bacon crepes. But if you decide to add bananas, they will be even better. And if you decide to add fried bananas, well then you would most certainly have King Crepes. Delish. I need to buy bananas.
I’m still experimenting with making my own crepe recipe so to be easy, I just used this one, but I added a few extra things. The great thing about crepes is that you can add whatever you want to fill ’em up. The other day I used guacamole and bacon and it was fantastic.
Also, I would just like to point out that it is a Sunday and this is not a pancake recipe. Look at me branching out.
Sunbutter Bacon Crepes
Makes 1 serving
*crepe recipe adapted from here. All credit for that one goes to Kristen from Down Home Inspiration!
1 tbsp water
1 tbsp arrowroot powder
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tbsp sunbutter (or other nut butter)
1 slice of bacon, crispy (is there any other way?)
coconut oil for the pan
**Optional: sliced banana, other mix-ins
1. Whisk together the eggs, arrowroot powder, water, vanilla and spices until uniformly mixed.
2. Heat oil in a non-stick pan over medium-low heat, swirling to coat the entire surface.
3. Slowly pour in the egg mixture and let cook for about 20 seconds.
4. Swirl the egg mixture around in the pan to create a thin layer (basically like a reeeally thin omelet).
5. Once cooked through, carefully flip and cook for another 20 seconds.
6. Transfer to a plate and add toppings. Then rock and roll it up.
7. Garnish with extra cinnamon and nutmeg, and bananas if you have them. Also dark chocolate chips would be excellent, just saying. Oh and serve with extra bacon.