Barley Crepes With Yogurt And Cinnamon-Honey Bananas
These delightful barley crepes topped with creamy Greek yogurt, caramelized bananas, and a touch of honey are a treat for both breakfast and dessert. The tender crepes have a subtle nutty flavor from the barley flour and pair perfectly with the sweet and fragrant banana filling. Each bite is a harmonious blend of textures and flavors that will surely bring a smile to your face.
— Constant Cookbook
Ingredients
- ¼ cup Barley Flour
- ⅛ teaspoon salt
- 1 egg
- ¼ cup + 2 tablespoons milk
- 1 tablespoon walnut oil
- 1 cup whole milk greek yogurt
- 2 medium bananas
- 4 teaspoons honey
- ¾ teaspoon cinnamon
Instructions
- Whisk together barley flour, salt, eggs, milk, and oil until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
- Peel and cut banana into 1/2" slices. Combine with honey and cinnamon in a skillet over medium heat. Let simmer, turning bananas at least once, until bananas are tender, 3-4 minutes.
- Once crepes are done, smear 1/4 cup yogurt on half of one side. Layer a few bananas on top, folder over, and repeat with remaining crepes*. Spoon honey and left over banana slices over crepes and serve.
Cook Time
10M
Prep Time
PT5M
Yield
2
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