As I mentioned yesterday, Sruti has been on partial low carb diet for more than a year. I won’t hold back on her lunch or snacks, but her breakfast and dinner are definitely low carb. Only when she craves for some idli or dosa, we get her some, but it is quite rare. Usually she takes butter coffee for breakfast, but recently we had some chat with our friend who is also a consultant for paleo and a doctor. He advised us to cut the butter coffee to thrice a week and look for some other low carb alternatives keeping her age in mind. So we decided on eggs for breakfast but being my daughter, she doesn’t want to eat scramble or omelette.
So in my search for egg based kid friendly dishes, I chanced upon a two ingredient pancake recipe. The recipe has only banana and eggs. Without the added sugar, it is perfect healthy treat for kids. I made it for her a couple of times and she really loved it. When I was brain storming for the recipe to be posted today, I decided to make the pancake with a twist. When you mash the eggs and banana, it makes pancakes, but when you blend it, it makes crepe batter. I also added cocoa powder to it to make chocolate crepes and topped it with some choco chips just to make my daughter happy.
Usually pancakes are cooked both sides, but for crepes, you can cover the pan and cook only the bottom. This is how we make dosas at home. As the chocolate chips are gooey from the heat of the pan, cooking both sides makes it all go messy. That is why I avoided it. These tiny rolls can also be made for kid’s parties. Insert tooth picks and arrange on trays, the kids would definitely love it. These crepes can also be used as the base for crepe cake. Use whipped cream or chocolate ganache between layers and the cake would be wonderful.
Makes 10 – 15 Rolls
Egg – 3
Banana – 1, medium sized
Cocoa Powder – 1 tbs
Choco Chips For Topping
Ghee or Coconut Oil For Cooking
In a deep bowl take eggs, banana and cocoa powder.
Using an immersion blender, blend it to form a smooth batter.
Heat a pan, brush it with ghee or coconut oil and pour batter to form a thin disc.
Top it with chocolate chips.
Cover and cook on low flame until done. When touched, the top must not be sticky.
Carefully remove the crepe from the pan on to a cutting board.
Roll it when it is still hot.
Slice it into 4-5 mini rolls.
Repeat with remaining batter to make more rolls.
Insert tooth pick on rolls and serve.