Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 300 kcal | 85 kcal |
| Protein | 4.7 g | 1.3 g |
| Fat | 4.3 g | 1.2 g |
| saturated | 0.6 g | 0.2 g |
| Carbohydrate | 59.4 g | 16.8 g |
| sugars | 35.8 g | 10.2 g |
| Fibre | 8.8 g | 2.5 g |
| Sodium | 4 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.1 kg medium size ripe bananas (about 9 medium)
- 1 1/2 tablespoons groundflax seed
- 1 1/2 tablespoons almond meal
- 1 1/2 tablespoons almond milk
- Dash of cinnamon
Instructions
- Use bananas that are heavily spotted but not yet black. Under-ripe fruit will not liquefy and leaves lumps that tear a crepe when you lift it.
- Blend everything until it is genuinely liquid and pourable, not merely smooth. Anything with body to it spreads unevenly and dries into a crepe with thick and thin patches.
- Let the batter stand five minutes for the flax to take hold, then stir it once. That short rest is what gives the sheet enough strength to be peeled off in one piece.
- Pour onto lined trays and spread to 3 mm. This is thinner than it sounds — you should be able to see the liner through the batter in places.
- Set the machine to 46 °C and give the trays 3 hours — a remarkably short run beside everything else in this catalogue, and easy to walk away from and overshoot.
- A crepe is done when the whole surface is smooth and matt with no shine anywhere, and it releases from the liner without stretching at all.
- Do not lift them early. An under-dried crepe will not hold a round shape and goes on shrinking as it finishes, which is what leaves you with a warped oval.
- Cut them into rounds while they are still warm and stack them with paper between. Sealed, they keep three days — bananas make these too soft to hold any longer, and they are a breakfast rather than a preserve.
