• 1/2 cup unbleached all-purpose flour (spooned and leveled)
  • 1 teaspoon organic coconut sugar
  • 1/8 teaspoon salt
  • 1/2 cup organic whole milk
  • 1/4 cup water
  • 1 large organic egg
  • organic coconut oil (for greasing pan)
  • 1 organic banana, peeled and sliced
  • 1 ounces semisweet chocolate, melted


  1. Mix the flour, sugar, and salt together. Make a well in the mixture.
  2. Crack the egg and add it to the well, then add milk and water. Whisk until no lumps are left.
  3. Grease a pan on medium-high heat with coconut oil.
  4. Ladle a spoonful of batter onto the pan so that you get a very thin coat (original recipe says 1/3 cup of batter). Quickly swirl the skillet so that the batter is evenly coated. Cook the crepe until the edges start to bubble.
  5. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter.
  6. Once you have cooked all the crepes, add another spoonful of coconut oil to the pan on medium high heat.
  7. Add bananas (and a sprinkle of coconut sugar); cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes.
  8. In a microwave, heat the chocolate in a bowl in 30 second intervals. When the chocolate is still a bit lumpy, take it out (it should take only a minute or a minute and a half). Furiously whisk with a fork until the rest of the chocolate is melted.
  9. Place the bananas onto the crepes and drizzle the chocolate over them with a spoon. Roll up crepes and add more bananas, chocolate and organic powdered sugar (optional) on top and enjoy!