2 cups of pureed banana ( appox. 6 small banana's)
125 grams melted butter or ghee (1/2 cup of coconut oil can also be used for a vegan/dairy free crepe)
Line one large (or two small ) baking trays with baking paper and preheat oven to 160 degrees Celcius. Puree banana's in a thermomix or food processor. Pour in melted butter and combine well. Pour mixture into baking tray and spread with a folk or knife so that mixture is quite thin. Place in the oven and cook to about an hour (this will vary slightly depending on the thickness of the crepe). The mixture will be a spongy soft texture with a firm skin on top. Leave to cool and firm up more for 10-15 minutes before slicing into strips. Add filling up one end (we used strawberries, coconut yoghurt and cocao nibs) and roll up. Serve and enjoy.