Fried Banana and Strawberry Stuffed Egg Crepes

These crepes are stuffed with fried banana and sweet strawberries and are a simple way to bring Sweet Ontario maple syrup to the table. With no grains, sugar, or gluten, these crepes are a good alternative for anyone on a grain-free or specialty diet. Serve slathered with local maple syrup and it can be your go-to for lazy Sunday mornings, weekend brunch, or an easy breakfast-for-dinner.

Ingredients

• 6 eggs
• 2 tsp vanilla
• 1 cup strawberries, fresh or frozen
• 2 bananas, sliced (you can also use sliced apples, peaches etc.)
• 2 tbsp butter
• Sweet Ontario maple syrup
• Whipping cream (optional)

Directions

1. Crack eggs into a large bowl and whip until combined.
2. Add vanilla.
3. Melt 1 tbsp butter in a frying pan.
4. Pour half of eggs into pan and cook without stirring until the egg is partially set but not quite cooked through.
5. Flip carefully and wait until it puffs up, this will mean it is done. Transfer to a plate and keep warm.
6. Repeat with the remaining eggs to create another egg crepe.
7. Melt the remaining tbsp of butter in the same frying pan. 
8. Peel and slice your bananas and fry over medium heat.
9. If you are using fresh berries, slice and add to bananas once the bananas are cooked through. If you are using frozen berries you can fry them right in with the bananas.
10. Remove pan from from heat and pour half the fruit and berry mixture onto each egg crepe.
11. Fold the crepes over to cover the fruit. 
12. Serve with whipping cream garnish, or sliced fruit/berries.
13. Top the crepes with Sweet Ontario maple syrup, as desired.