I DID it...Vegan Gluten free

I have been trying for I don't know how long to come up with a crepe that would not disintegrate when I try to flip it.  There have been many frustrating moments during breakfast time when it just did not work.  Yes I am one of those try it when I am serving it kind of people.  Have you made this before?  Nope you are the first and last.  On to the next never done before by me meal.  But not always..and this is one of those times when I am writing it down.  So here it is!

 
Vegan Gluten free crepes
One large or two very ripe bananas
1 3/4 Cups coconut milk
1/2 cup vegetable oil
1 teaspoon vanilla

1 tablespoon agave nectar

2 cups gluten free flour (I use King Arthur)

4 teaspoons baking powder

1/4 teaspoon all spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

mix by hand, and cook as you would any other crepe...just kidding

1. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
2. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot or store until later, warm up in fry pan and serve for desert with fruit and better than cream cheese