Directions: |
Directions:Measure the eggs, soy milk, rice milk, chocolate liqueur, and vanilla into a blender. Cover and blend on high speed for 10 seconds.
Measure the flour, sugar, cocoa, and cinnamon into a sifter set in a bowl. Sift to combine. Spoon the flour mixture into the blender. Cover and blend on high speed for 10 seconds, until the mixture is smooth, stopping once to scrape down the sides. Pour this mixture into a bowl and set aside while you make the Strawberry Puree.
Place the strawberries, sugar, and rice milk in the clean blender cup. Cover. Pulse 15-20 times, stopping once or twice to mix, until the mixture is blended and chunky. Set aside while you cook the crepes.
Line two cookie sheets with wax paper and set them near the stove. Heat a 10" nonstick skillet over low-medium heat. Spray the skillet with cooking spray. Ladle or dip up 1/4 c. of batter and pour into the skillet, tilting the pan to coat the bottom in a free-form circle. Cook for about 30 seconds. Carefully turn the crepe over to cook the other side, using a plastic spatula. Cook for 30 seconds. The crepe will be set. Transfer the crepe to the wax paper-lined cookie sheet. Repeat this process until you have used all of the batter. Arrange the crepes in a single layer on the wax paper as you cook them. You will make about 9 crepes.
Assemble the Crepes:
Peel the bananas. Cut each banana in half lengthwise. Cut each half into 4 spears. Set aside. Pour about 1/4 c. of Strawberry Puree onto a dessert plate. Set a crepe on top. Arrange 4 banana spears in a double row down the center of the crepe. Fold each side over the center, covering the banana spears. Drizzle about a tablespoon of chocolate syrup in a zig-zag pattern over the crepe. Repeat with the remaining crepes until you have 8 marvelous desserts, plus 1 extra crepe for the cook! |
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