BANANA TAPIOCA CREPES

Eat on their own or pair with a protein or sauteed veggies. Make up a whole batch so you can have them in your fridge as snacks all week.

Each 8″ (diameter) crepe is a serving.

Servings: 8

7	large	egg(s)
5	large	banana(s)
1	can(s)	coconut milk, full fat (403 mL)
1	teaspoon(s)	sea salt
21/4	cup(s)	tapioca flour or starch, (about 10 oz)

1. Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
2. Meanwhile, heat a large, non-stick pan over medium low heat.
3. When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
4. Flip when bottom is golden brown. Cook until both sides are lightly browned.
5. These crepes are great plain, or use them to wrap meat and veggies.