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1
First make the syrup:.
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Combine mango nectar and sugar in a medium sauce pan.
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Bring to a boil.
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Let boil a few minutes until the sugar is completely dissolved.
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5
Let cool & pour into container to store in the refrigerator.
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(Keep it out if you are making the crepes right away as I don't think you want the syrup cold).
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7
Make the Filling:.
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Slice the bananas.
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Put the keshta into a small bowl & mix in the white sugar until the mixture is smooth.
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Set both aside.
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11
Make the Crepes:.
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Preheat the oven to 250F (yes that is low, just to keep the ones made warm).
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Mix dry crepe ingredients in a bowl.
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(If using baking soda use a lesser amount than powder here and add 3/4 tbs organic apple cider vinegar into the batter at the very end right before cooking).
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Beat in the milk until the batter is smooth.
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Add the lightly beaten egg and canola oil and mix until just blended.
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Add a little canola oil to a cast iron pan and cook on medium heat.
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Turn only once.
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As each one is done place on a plate in the preheated oven until ready to fill.
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(Don't leave too long in the oven this is meat to just keep them warm for serving a few at the same time).
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Assemble:.
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Take a new plate and one crepe at a time and place some banana slices along one edge, spoon on some keshta mixture and roll up the crepe.
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Drizzle the mango syrup (not cold) over top.
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Enjoy!
