2 very ripe bananas
1 cup flour
2 tablespoons egg substitute powder (not mixed w/water)
2 teaspoons baking powder
1/4 teaspoon vanilla
fruit/nuts to fill with: sauteed apples, pecans, strawberries peaches etc.
chocolate syrup for dessert crepes
Peel bananas and put all ingredients (except filler) in a food processor. Blend until a bit doughy, start adding soymilk until a slightly thick batter is achieved (not runny and watery).
Place batter in a bowl in the fridge to "rest" for about an hour. This will help to makes the crepes more sturdy and easier to flip.
Heat a non-stick pan on med/med-low. Pour 1/4 cup of the batter into the pan. Tilt and swirl the pan until the batter coats as far as it can go. Let sit until the surface looks dry and the edges are golden. Flip. You will need to go through a few before the flipping gets easy. Cook the remaining side.
Place on a plate, fill, roll up and enjoy!