Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 5 minutes; Rest time for batter: 45 minutes or longer; Cook time: 1-2 minutes per crepe
Crepes (makes about 12 in a 7-8 inch pan)
8 ounces milk (1 cup)
8 ounces egg (4 large eggs)
2 ounces (56 grams) millet flour
1 ounce (27 grams) tapioca starch
1/2 ounce (14 grams) teff flour
1/2 ounce (14 grams) brown rice flour
1 teaspoon ground chia seed (I use Salba brand)
Pinch of kosher salt
1/2 teaspoon organic pure cane sugar
1/2 teaspoon pure vanilla extract
2 or more bananas, sliced vertically and then horizontally
Pure dark brown sugar
For crepes, combine dry ingredients together. Add the rest of the ingredients and whisk together very well until the batter is smooth without lumps and a fairly thin liquid (it will seem thick at first). Cover bowl and let batter rest at least 45 minutes. If you are letting it rest more than an hour or so, refrigerate it.
Lightly sweep a drop of oil over pan with paper towel. (Use more if you are using stainless.) Heat crepe pan, skillet or pan of choice over medium heat.
This batter will have a lot of the heavier ingredients settle at the bottom while resting, so very gently stir with a spoon to combine again. Continue to do this every few crepes. You may want to add a little more milk toward the end to thin the batter out, but it may not be necessary.
Pour a small amount of batter into pan and tilt and swirl pan gently to coat bottom of pan. Cook until set, about a minute, and gently flip over to the other side to cook just until done.
Set cooked crepe on wire rack to cool, or use immediately.
For bananas, melt a couple of tablespoons (use your judgment on how much butter and sugar based on how many bananas you are using) of butter in pan. Add bananas and a few spoonfuls of dark brown sugar, stirring until bananas are hot and butter/sugar mixture has formed a syrup-like consistency.
For Nutella sauce, in a small bowl combine a few spoonfuls of Nutella with a little milk. Stir until smooth, then continue to add a little milk at a time until it's reached a sauce consistency you are happy with. The Nutella may try to seize at first, but if you continue to stir, it will smooth out.
To fill crepes, spoon some of the bananas hot from the pan into each crepe and roll the crepe up. Top with Nutella sauce.