July 10, 2013

Barley Crepes with Bananas

L-O-V-E my grain mill and all the possibilities it opens up for different flours. Freshly ground flour is more healthful and usually lower cost as well. I have made baked goods with spelt, rye, barley, and buckwheat flours that I ground, and I have always been pleasantly surprised at the end product - lighter than I expect and very tasty. I enjoy trying different flours because of the variety - in taste, but also nutrition.

I've recently been following the blog Naturally Ella, and she loves different flours and recently announced she will be a releasing a cookbook focusing on various grains/flours! These crepes are amazing. The topping is almost too sweet, but the yogurt balances it out.

Barley Crepes with Bananas
adapted from Naturally Ella

1/4 cup barley flour
1/8 teaspoon salt
1 egg
1/4 cup plus 2 tablespoons milk
1 tablespoon coconut oil, melted

1 cup whole milk greek or regular yogurt

2 medium bananas
4 teaspoons honey
3/4 teaspoon cinnamon

Whisk together barley flour, salt, eggs, milk, and oil until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant fourth-cup of batter in pan. Quickly tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Remove to a plate and repeat until all batter is used up.

Peel and cut banana into half-inch slices. Combine with honey and cinnamon in a skillet over medium heat. Let simmer, turning bananas at least once, until bananas are tender, 3-4 minutes.

To assemble crepes, spread a fourth-cup of yogurt on one side of the crepe, layer a few bananas, and fold in half. Repeat with remaining crepes. Drizzle remaining banana mixture over top.

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