Directions

1. Make crepe batter:

In the base of a blender, add all of the crepe batter ingredients. Blend until
smooth and thin. Let rest for about 5-10 minutes before using. If you don’t have
a blender, whisk the dry ingredients and wet ingredients separately and then
mix both together.

2. Cook crepes:

Heat a lightly oiled nonstick skillet over medium-high heat. Add about 1/4 cup
batter and swirl to coat thinly. Cook 30–45 seconds, flip with a rubber or offset
spatula, and cook another 15–20 seconds. Transfer to a plate and repeat. Cool
completely.

3. Whisk yogurt filling:

In a bowl, whisk together yogurt, brown sugar substitute, and vanilla until
smooth.

4. Caramelize bananas:

Slice bananas lengthwise. Heat avocado oil in a skillet over medium heat. Pour
in the maple syrup and place bananas cut-side down. Sprinkle with a pinch of
salt. Cook for 2-4 minutes until lightly caramelized. Flip briefly to warm through
and remove.

5. Make the orange syrup:

In a small saucepan, combine orange juice, maple syrup, citrus zest, and a
pinch of salt. Bring to a simmer over medium heat and cook for 4–6 minutes,
stirring occasionally, until slightly reduced. Stir in 1–2 teaspoons butter
alternative (like Smart Balance) and continue cooking for another 1–2 minutes,
until glossy and thickened to a loose syrup consistency (it should lightly coat
the back of a spoon). Remove the zest and keep warm.

6. Fold and serve:

Fold each crepe in half and then in quarters to make a fan. Place the crepe on
a plate and top with the yogurt cream and a sliced caramelized banana.
Drizzle with warm citrus maple syrup and finish with additional citrus zest if you
like. Serve and enjoy!