Egg-free crepes – almost fat-free

Ingredients for 2 servings:

• 150 g flour
• 200 ml milk, 0.1% or 0.3%
• 1 pinch of salt
• 1 tsp baking soda (can be omitted)
• 1 banana(s) (should be nice and ripe)
• 1 tbsp oil, neutral
• n. B. flavoring (rum or vanilla)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the flour, milk, salt, baking soda, and banana in a tall mixing bowl and mix with a hand blender until the batter is quite runny. Add a little more milk if necessary—to taste. If you like, you can also add vanilla, rum, or similar flavoring to the batter. Now take a non-stick pan and lightly coat it with oil so that only a film remains. Now, of the total of approximately 450 ml of batter, add about 80 ml to each pan, let it spread, and bake at low heat. Turn when the underside is lightly browned. Be careful when turning, as the crêpes tear easily—this works best with a wooden spatula. Now top, fill, or spread as desired. I find fruit curd, peanut butter, or the very sinful(!) Kinder chocolate (1 piece per crêpe) very tasty.