Coconut milk adds an intense aroma and flavor that is much more keen than just using regular dairy milk.
1 cup coconut milk
1/3 cup water
1 tablespoon butter; melted
1 teaspoon almond extract
1 teaspoon sugar
1/8 teaspoon salt
1 cup flour; sifted
4 bananas; halved lengthwise
1 teaspoon brown sugar
2 scoops vanilla ice cream
In a large bowl, whisk together the eggs, milk, water, melted butter, almond extract, sugar, and salt. Then, slowly whisk in flour and whisk until the mixture is consistent and free of any lumps.
Then, heat a drizzle of olive oil in a non-stick pan over medium-high heat. When hot, add 1/3 cup of the batter to the pan and spread as thinly as possible, without breaking the crepe. Cook until browned, about 2 minutes, then flip over and cook for an additional moment. Transfer to a plate and repeat for the remaining batter.
Next, make the fried banana. Rub the sliced side of the bananas with brown sugar and sear in a non-stick pan over medium heat until caramelized, about 5 minutes.
To plate, fold over the crepe into thirds and top with a scoop of vanilla ice cream and two halves of caramelized banana. Sprinkle with sifted confectioners sugar to top.