Ingredients for 4 toasts
Ingredients (serves 2)
After experimenting with different ingredients to add to the crêpes batter, the banana crêpe turned out to be the winner when comparing: taste, looks and the batter’s behavior when cooking the crêpes.
What did I learn from trying to add other ingredients to the batter?
First of all, any new ingredient I decide to add, it should mix perfectly with the ordinary crêpes batter in order to get a homogenised smooth batter again (grated raw ingredients tend to get burned while cooking the crêpes and thus pretty much ruin the crêpe’s looks. Grated carrots or Granny Smith apples left small burned spots on the surface of the crêpe).
Second: I will never again combine carrots with ground cinnamon, especially if the carrots are really flavourful. That turned out to be a big no-no for me.
The cinnamon’s flavour is enhanced by combining it with icing sugar. I can hear you laughing you know! You probably already knew that, but I’ve discovered it just now. Yes, really 
!
From now on, when I will be adding other ingredients to the batter, I’ll make sure the batter’s thickness remains pretty much the same as the thickness of an ordinary crêpes batter.
As I said in my last post I looove experimenting and because I know how rewarding it can be, I urge you to experiment as often as you can. Why? Because when experimenting it feels like you are playing, and when you’re successful you get a reward that is just incredible. It’s so comforting to succeed while playing and because our every day life does not offer us a hole bunch of these contexts, let’s just create them ourselves!
These crêpes are my second experiment from those rainy days that just won’t go away. So Kung Fu everyone :)) and let’s fight against gray weather influence!
