Bananas Foster Crepes

So, disclaimer, I hate making crepes. This is probably due to the fact that I'm horrible at making them. So much so that the making of these particular crepes, if it were filmed and made into a movie (omg who would do that), would be rated R. There was a lot of cursing, I'm embarrassed to admit a bit some much crying, and a great deal of self-doubt. Crepe making has never been my thing. I love, love, love them, however...I can't make them. Truely. I've tried everything. Every tip, every trick, and I've researched them to death. It's my tragic flaw. 

To make matters worse, my best most normal looking crepes happen to be made on an actual crepe pan (that I love more than crepes themselves) that my grandmother gave me. It's the one that she used to use. My Grandma is my idol and so anything that has influenced her life, I of course, must have so I can be just like her. However, brace yourself, said crepe pan was misplaced several years ago during a move. And that's the story of how the light in my soul went dark with the loss of a very dear pan and one quick *pouf*. My lost, beloved, Grandmother's crepe pan. 

Anyways, for some reason or another I was feeling pretty full of myself Sunday morning when I decided to make these crepes. I had just bought a ton of bananas and wasn't really sure what to do with them all. In fact, I was going to make a savory crepe when there those bananas were, just staring me in the face. Unfortunately, we only had whisky on hand as opposed to rum. But really, who cares. Whisky worked like a dream.

Since I'm terribly honest and would never try to deceive you...my crepes (even the above) looked like they were made by a T-Rex. Seriously. These crepes you see in the photographs? These were my were my All Stars. They were the Lebron James (sorry, Honey) of my crepes. If you're even remotely decent at making crepes, good for you, you've been blessed by some higher power. If you're a lowly, ordinary human being crepe maker like me, I've got a tip. When you put the batter in the pan, only roll the pan slightly. You'll have somewhat of a thicker crepe, but it'll be okay. Then, don't flip it. I know, it's heresy! Just don't. It'll be fine, let it cook for a minute longer then slip it out of the pan in (mostly) one piece. Voila!

I cannot explain to you how good these crepes were. Bananas bathed in a salted vanilla caramel sauce and tucked into fresh, buttery crepes. This dish is perfect for a decadent breakfast or a snazzy dessert! You'll have to try them for yourself. 

Bananas Foster Crepes

Serves 4

• Crepes:
• 1 cup soy milk
• 1/4 cup water
• 1/4  cup vegan butter, chilled 
• 1 cup all-purpose flour
• pinch of kosher salt
• Filling:
• 1 1/2 Tbsp. vegan butter
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• 1/8 tsp. ground cinnamon
• 2 large pinches of salt
• grating of nutmeg
• 2 ripe bananas, sliced
• 2 Tbsp. rum or whiskey 
• cinnamon (for sprinkling)
• powdered sugar (for sprinkling)

Notes: If you want a super hefty amount of filling in your crepes, then go ahead and double the filling recipe. I don't judge. 

To make the crepe batter, place all the crepe ingredients into a blender. Blend on high for a few minutes, until the butter is well incorporated. Cover and place in the fridge to chill for at least 30 minutes. 

When there's about 5 minutes left for the batter to chill, make the filling by melting the butter and the sugar together in a medium frying pan over low heat.

After a few minutes, once the sugars are caramelized add the vanilla, cinnamon, salt, and nutmeg. Stir well to combine, then add the sliced bananas. Saute another few minutes, until the bananas are just a bit soft.

Remove from heat and stir in the rum. Return to a low heat and allow the alcohol vapors to cook off for about 1 minute. Remove from heat and set aside until ready to use. 

Coat a small frying pan with a nonstick cooking spray. Bring to heat over medium flame. 

Add 1/4 cup of the chilled crepe batter the pan. Tilt the pan slightly to widen the circle of the crepe. Allow to cook for about 1-2 minutes, until browned and somewhat crispy on the bottom. If you're feeling skillful, flip the crepe. If not, that's okay. Let it cook until the top is set then gently release the sides of the crepe with a spatula and slide it out of the pan. Stack the crepes on a plate.

Place about 1-2 Tbsp. of the filling to one crepe and repeat with remaining crepes.

Serve hot with a sprinkle of cinnamon and powdered sugar. 

Jammin' out to some classical music today: Aphex Twin – Avril 14th.

German Word of The Day: Breakfast --> Frühstück (pronounced: frou(rhymes with you)-schtuck

Good Deed of The Day: This is a big one! Sign this petition at the Humane Society of The United States to help put an end to cosmetics testing on animals in the United States. Please take a look at this exceptional infographic to learn more about animal testing. This is so very important!Recipe Card

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Cinnamon Bananas On Maple Peanut Butter Toast

Sometimes I don't feel like cooking. I admit, it doesn't happen terribly often. Wednesday night, however, I felt this way. It was heightened by the fact that I was very tired and kind of stressing about packing and cleaning as we leave for Ohio today! And so, I turned to my trusty friend. Cinnamon Bananas On Maple Peanut Butter Toast is my go-to dinner when I just can't bring myself to cook anything. Although, this isn't entirely true as I did make Todd a vegan grilled cheese and avocado sandwich. Does making a fancy grilled cheese sandwich count as cooking? Erm, possibly not... Anyways, this is obviously very simple to make. This recipe, if you can call it that, it's more like a conglomerate of ingredients placed lovingly upon a piece of toast is a fantastic breakfast, a superb snack, and (how I consume it most often) a very quick and satisfying dinner. Yes, I truly do eat this for dinner. On average, probably at least three times every couple of weeks. Some of those instances I didn't have the time to cook, or I didn't want to cook and but usually it ends up that I was just craving Bananas On Maple Peanut Butter Toast!

Cinnamon Bananas On Maple Peanut Butter Toast

Inspired by Myself

Makes 1 open-face sandwich

• 1 piece of quality vegan bread, toasted
• slathering of peanut butter (or nut butter of choice)
• small amount of maple syrup (1 tsp.)
• 1/2 ripe banana, sliced in about 6 rounds
• sprinkling of chia seeds (1 tsp.)
• sprinkling of ground cinnamon (1/4 tsp.)
• dash of salt (optional)
• dash of sugar (optional)

Let me start out by asking for your forgiveness. Not a great way to start but really it's just that I never use any measurements when I make this toast. And I refuse to! You can't make me. This is my easy, quick, simple breakfast/dinner/snack, and gosh darnit you don't need no stinkin' measurements. Yet, I did try to estimate out of respect for crazy recipe followers who shutter at the words "small amount". I used to be one of these people. What the hell's a "small amount" anyways!?

Okay, on to the toast. Get yer most favorite piece of bread and toast it. BTW, I found the most amazing vegan bread, I am in love. Check it out in the picture below! While it's still warm, smear on an amount of peanut butter deemed you appropriate. Don't put on as much as you'd normally use for say a PB&J though. As the peanut butter warms it will become melty and if you put too much on it will just drip off. Same goes with the maple syrup, a little goes a long way on toast. You could use molasses too, if you like. In my pre-vegan days I used honey.

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Next, slice half a banana into about six round slices and arrange on the bread. Again, there isn't rocket science. You're the boss. I like bananas quite a bit and sometimes I make a fun puzzle on the bread to see if I can cover every square inch. This is not necessary and I can see how it may be counter-productive if you're short on time.

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Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon. If you really like cinnamon so I tend to use a lot. Plus it's very high in antioxidants!

Sometimes if I'm feeling super fancy-like, I will add some salt or sugar. Add whatever else you want to it. It's your canvas. A delicious, filling canvas.

Ah, the perfect anytime snack.

Cinnamon Bananas On Maple Peanut Butter Toast

Recipe Type: Breakfast

Author: Katie - Produce On Parade

Serves: 1

A simple little open-face sandwich, great for breakfast, snacking or if you really don't want to cook dinner.

Ingredients

• 1 piece of quality vegan bread, toasted
• slathering of peanut butter (or nut butter of choice)
• small amount of maple syrup (1 tsp.)
• 1/2 ripe banana, sliced in about 6 rounds
• sprinkling of chia seeds (1 tsp.)
• sprinkling of ground cinnamon (1/4 tsp.)
• dash of salt (optional)
• dash of sugar (optional)

Instructions

1. Toast bread, smear on peanut butter and maple syrup.
2. Next, slice half a banana into about six round slices and arrange on the bread.
3. Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon.

3.2.1249

Bananas Foster Oatmeal With A Caramel Date Sauce

We're going to get to this delectableness below in a minute, but first...

Guess what I woke up to on Saturday, May 4th? Snow! That's right folks, snow, in May. As in May...June...Omg, snow! I was surprised, but above all, excessively excited. It's a spring miracle! I love snow. Gimmie, gimmie, gimmie.

Produce on Parade: Bananas Foster Oatmeal with Caramel Date Sauce

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Can you spot the Bob?

First, some background into this amazingly awesome oatmeal dish. Being a newly-minted vegan, I had a minor vegan panic attack last Friday. Yes, apparently this is a real thing. I was invited to a brunch on Saturday and I had no idea what to bring. I don't do breakfast food typically (odd I know), it's just really not my thing. I was slightly terrified. Here's why...the last vegan food item I brought to a party (my own damn birthday party I might add), everyone hated. For the record, and just so you know, it was delicious. It was a raw chocolate "cheesecake", made primarily from cashews. It happened to be this exact one. The non-vegans thought it tasted like bread. I know this because they had no issue telling me... repeatedly and without mercy. I, however, thought it was super great. And so it was there, sad and frustrated at my own birthday party, that I realized I had made a mistake.

It seems vegans are always trying to replicate some sort of non-vegan food item. Take for example cheesecake, mac and cheese, sloppy joes, etc. These "mock" vegan recipes can be great, and they can certainly help someone whose transitioning into veganism. Hell, the best mac and cheese I've ever had was vegan! Unfortunately, when these mock recipes are introduced to non-vegans, "Hey, try this vegan mac and cheese, it's great!" they'll taste it and disagree. Now that vegan sloppy joe recipe probably really is great, but not when the taste buds are expecting a traditional sloppy joe...you know...made with ground beef and not lentils. Yet, I saw a silver lining in my somber experience, and I decided then and there that I would never bring a "mock vegan version" of anything to gathering again. So with Saturday looming, I conjured this oatmeal.

I had never made it before and I'll admit I was kind of scared it would be spat upon by all the everybody but you know what happened? Everyone freakin' loved it. There was no dreaded, "Hey, this doesn't taste like regular oatmeal!"

To conclude, I will impart upon you this bit of sage newbie veganist advice. If attending a party be sure bring something that is pretty much, in every aspect, almost inherently vegan. Don't bring something like a cheesecake that (surprise) showcases cheese then be all heartbroken when non-vegans rip your baby apart (seriously, I toiled over that cheesecake). Don't make my mistake. Make this oatmeal. It was a total hit, people seriously raved. I wouldn't lie to you dear reader, I just wouldn't. So, another vegan lesson learned. Thank you for letting me serve you.

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Bananas Foster Oatmeal With A Caramel Date Sauce  

Inspired by Oh She Glows and Keepin' It Kind

Serves 8

• - For the oatmeal

• 1 1/2 cups old-fashioned rolled oats

• 1/2 cup oat flour (ground oats)

• 2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1 tsp. baking powder

• 1 cup walnuts, chopped

• 6 small ripe bananas, chopped

• 2 Tbsp. coconut oil

• 2 Tbsp. pure maple syrup (or honey, etc.)

• 1/4 cup Hazelnut Kahlua (or other liqueur)

• 1 Tbsp. vanilla extract

• 1 tsp. butter extract

• 1 small ripe banana, sliced

• sprinkling of cinnamon

• sprinkling of brown sugar

• - For the sauce (optional)

• 8 dates, pitted and soaked for 1 hour

• 1/2 cup almond milk (or milk of choice)

• 1/4 cup water (from soaking dates)

• 1 Tbsp. pure maple syrup

• 1 Tbsp. Hazelnut Kahlua (or other liqueur or additional maple syrup)

• 1/4 tsp. sea salt

• 1/4 tsp. xanthan gum (optional)

First things first, pit the dates and soak them in just enough lukewarm water to keep them covered. Let them bathe for at least one hour at room temperature. Preheat oven to 350F.

Mix the dry ingredients for the oatmeal in a large bowl. Chop up the six bananas. I have an easy way to make quick work of it: Peel down lengthwise only half of the banana peel. Now cut the banana in half, hot dog style and then simply cut slices throughout the banana and you'll have perfect half moon slices! Repeat with the remaining five bananas.

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Once all the bananas are chopped, add the coconut oil, maple syrup, liqueur and extracts to a large frying pan. Stir over medium heat until mixture begins bubbling, then add the six chopped bananas and continue to stir until those yummy bananas have softened. Remove from heat and add dry oatmeal mixture to the banana mixture. Stir to combine.

Grease a large casserole dish (think lasagna pan) and add oatmeal/banana mixture. Slice up one banana and place on top of oatmeal. I choose to be snotty hip and make a fun design, but you can do whatever you want. Lightly sprinkle cinnamon over the entire dish, followed by a generous amount of brown sugar. It will caramelize in the oven on top of the bananas. Scrumptious! Cook in oven for 50-60 minutes.

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fosterbefore

No rest for the wicked. While the oatmeal is baking, it's time to make the sauce. The sauce isn't mandatory. The oatmeal would be great on it's own, but I think the caramel sauce really makes it super special and it's so easy to make...there's really no excuse not to.

If the dates haven't been soaking for at least one hour, continue to let them soak. Once they're ready, drain them while reserving 1/4 cup of the soaking water. Blend all the ingredients in a food processor or blender until silky smooth. The sauce might seem a bit runny, but as it sits it becomes thicker. Pour into a cute little pitcher, cover, and refrigerate until ready to use. Before serving, feel free to warm the sauce up in the microwave, or just let it sit out for a few minutes.

When the oatmeal is finished baking, ideally, it would rest for about half an hour to firm up but it's not mandate. This isn't a dictatorship so do what you want to. The longer it sits, however, the more "sliceable" it will be. I cut mine into eight squares and served it submerged drizzled with the caramel date sauce. Delectable and wholesome. Really a great start to the weekend.

The next gathering you're attending before noon (or evening...present it as a dessert), give vegans and non-vegans alike what they want, and what they want is this Bananas Foster Oatmeal With A Caramel Date Sauce. Be prepared. Have copies of the recipe handy, seriously. It's that good.