A few years back I ate at this AWESOME restaurant called “Wang Gang.” They only stayed open for a few months, but during that time I had at least 20 chocolate spring rolls. These sound gross, but they weren’t anything like traditional spring rolls. They reminded me of a chocolate phyllo being rolled into little spherical chocolate burritos, and toasted.
I dreamt up a paleo crêpe version of these with the addition of bananas, and shredded coconut. In the notes I’ve listed instructions for a chocolate ganache filling similar to the one from “Wang Gang’s” chocolate spring rolls. You can sub this for the oatmeal in my Banana Wonton Crêpes for extra deliciousness!
Banana Wonton Crêpes
A delicious mash-up of banana crêpes + dessert egg rolls! This dish goes great with ice cream for an intimate evening at home, or the crêpes can be divided into thirds and served at a potluck!
Whisk eggs, melted coconut oil, water, and vanilla together in a medium-sized mixing bowl.
Add in the tapioca flour, coconut flour, and salt. Whisk until smooth, but still runny.
Heat 1 teaspoon of coconut oil on a medium crêpe skillet or griddle.
Pour 1/3 of the batter in the pan and cook until firm, about 1 minute on each side.
Once crêpes are ready, prepare the oatmeal per package instructions. I like to add coconut palm sugar, cinnamon, raisins, and vanilla to mine. Cook, and set aside.
Slice the bananas lengthwise. Caramelize or flambé them in coconut oil for about 5 minutes or so. Set aside.
Heat the chocolate chip ingredients in 30-second intervals until it had completely melted. In a separate dish, do the same with the biscoff spread.
Add the bananas and oatmeal into the center of each crêpe. Drizzle with chocolate and biscoff inside each crêpe, and roll them up tight like a taquito.
Sprinkle the crêpes with a little almond flour, and toast them at 350 degrees for about 5 minutes, watching carefully until they become slightly crunchy on the outside - they should look like eggrolls.
Remove the crêpes from the oven. Drizzle the chocolate & biscoff spreads over the top of each and sprinkle shredded coconut, powdered sugar, and pecans.
Optional: Triple the recipe and cut each crêpe into thirds to serve more people. Serve them with a side of coconut milk ice cream for good measure!
*Chocolate Ganache Filling*
3⁄4 cup of dark chocolate chips, melted
14oz of coconut cream (I use Trader Joe’s brand)
2 Tablespoons of honey, OR maple syrup
2 Tablespoons of coconut palm sugar, OR brown sugar
4 Tablespoons of cacao powder
1⁄2 teaspoon of vanilla extract
Combine all the ingredients in a saucepan over medium heat & continue stirring until melted. Don’t allow it to boil or the mixture will curdle. Let the ganache cool completely (about 30 minutes, or 10 in the fridge). Add a generous amount into each crêpe. Adorn the crêpes with nuts, shredded coconut, powdered sugar, speculoos, and chocolate drizzles.