Crêpes à la crème de bananes et beurre d’arachide

This healthy and nutritious dish is disguised as a luxuriously decadent dessert – indulge yourself and your guests with REAL food.

6 large buckwheat crepes
6 tablespoons salt-free peanut butter (made from just peanuts)
6 oz firm tofu
4 large, ripe bananas
2 tablespoons grated dark chocolate

1. In a blender, add the bananas, tofu and peanut butter and combine until smooth.
2. Place a crepe on a plate. Spoon several tablespoons of banana creme along the diameter of the creme. Roll up and repeat with remaining crepes. Place crepes on individual dishes. Sprinkle with grated chocolate and drizzle remaining banana cream on top.

Makes 6 large (8 inch crepes).