But I’m a Crêpe

Using what you got to make brunch.

we imagine y’all eat with this much joy

Hello again to our favorite people in the whole wide world. Thanks again for supporting us here in The Broiler Room. Your great taste is never lost on us. 

First up, we’ve got some great news: the US has lifted its ban on avocados coming north from Mexico. Now we can all collectively breathe a sigh of relief. Don’t know about y’all, but over at Bad Manners HQ we were reconsidering our whole lifestyle if that ban had any staying power. Consider celebrating this weekend with one of the bazillion recipes that calls for avocado up on our site. We made the obligatory avo toast as is legally required as denizens of LA.

it’s nature’s butter bitch

Secondly, we’ve never see so many people so fucking excited about our chickpea tofu recipe as y’all were last week. It’s a certified banger and we shoulda known that The Broiler Room crowd is always down to try new shit. We sometimes get anxiety when we ask people to go to the store and search for an ingredient that might be tricky to find. Your time and money are precious and we won’t ask you to run out and buy something dumb like a $20 bottle of chlorella to toss on your popcorn unless we thought that shit was actually worth it. FUN FACT: IT’S FUCKING NOT. 

Actually, when we turned in the manuscript of our first book the feedback our editor gave us was that we were “repeatedly using ingredients in multiple recipes”. Ummm, yeah that’s by design sweetie. Why should anyone hafta run out and buy a new spice or oil for every single recipe? We didn’t see the point. We write how we cook and never want ANY ingredient to be used once and then just sit in the pantry waiting to expire. Life is expensive enough without staring at a bottle of walnut oil for 5 years wondering why the fuck you grabbed that in the first place.

SoOoOoo in that spirit, we whipped up a new recipe for y’all to put that chickpea flour you bought last week to use again: Banana Crepes. They’re a lil springier than traditional crepes and might come out a lil lacier than you’re used to but hot DAMN if they’re not delicious. Just think of ’em as a crepe that occasionally wants to pass for injera.

Maybe you’ve had a crepe stuffed with bananas but have you ever had that flavorful motherfucker IN THE BATTER? We didn’t think so. So put that bunch of browning bananas on your counter to use because they’re about to get classy with an added protein boost.

BANANA CREPES

Makes about 8 crepes

1 ½ cups almond or you favorite non dairy milk

1 banana

½ cup all-purpose flour

½ cup chickpea flour

2 tablespoon cornstarch

2 tablespoon sugar

½ teaspoon salt

Toppings: powdered sugar, maple syrup, fresh berries

Throw everything in a blender and run that fucker until the batter is completely smooth. Done. Now let this rest for at least 15 minutes or up to an hour while you prep your crepe fillings/toppings or walk the dog. We don’t know your life.

When it’s brunch time, grab a griddle or large saute pan and warm it up over medium high heat. You want it hot enough that if you drop a lil water on it the droplets should sizzle. Now get some nondairy butter or oil in the pan. You don’t want so much that there's like a visible pool of butter, you just want the pan to be ✨shiny✨. Now pour a little less than half a cup of the batter into the pan, right in the center, so it forms a circle. Pick up your pan and kinda dip it around in a circle so that the batter gets as thin as possible while still looking like a crepe. Cook for about 2 minutes or until the edges start to brown and the middle doesn’t look all raw. Using a thin, bendy spatula, lift the crepe off the pan and flip it over. Cook it for another 30 seconds then flip it on to a plate and keep cooking until you run out of batter. 

Now you can enjoy them just like this with a little non dairy butter, powdered sugar, and/or maple syrup. Throw some berries on there. Or fill them up with a little peanut butter, more banana, berries, hazelnut chocolate spread, or whatever you want. Roll that pastry poser up and drizzle with maple syrup or powdered sugar then serve right away.

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Thank you again for getting the word out about the great recipes here in the paid-supporters only editions of The Broiler Room. Telling your friends, family, and even enemies helps us get so many more supporters than our tweets ever could. 

We work hard to give y’all quality, helpful kitchen content each week filled with recipes and our typical silliness. We are 100% community supported and couldn’t do any of this without your generous support. That’s never far from our minds. We appreciate y’all.

Same spot next week, k? K. 

Michelle and Matt