Kefir Cardamom Banana Crêpes with Tahini-Honey

Steps

1. Make the batter first: whisk the kefir and egg in a bowl, then whisk in the all-purpose flour, whole-wheat flour, cardamom and salt until smooth.
2. Whisk in half of the melted butter. Let the batter rest 20 minutes so it thins and relaxes; it should be the consistency of heavy cream.
3. While the batter rests, make the sauce: stir the tahini, honey, lemon juice and warm water in a small bowl until smooth and pourable.
4. Toast the pumpkin seeds in a dry 10-inch skillet over medium heat for 3 minutes until they pop, then tip them onto a plate.
5. In the same skillet over medium heat, add one quarter of the remaining melted butter, then the banana slices and cinnamon. Cook 2 to 3 minutes per side until golden, then move to a plate.
6. Brush the skillet with a little of the remaining melted butter. Pour in about 1/4 cup of batter and swirl to coat the pan thinly.
7. Cook about 1 minute until the edges lift and the underside is speckled brown, flip and cook 30 seconds more, until the egg batter is fully set (160°F / 71°C). Stack on a plate.
8. Repeat with the rest of the batter, brushing the skillet with the last of the melted butter as needed, to make about 12 crêpes.
9. Fill each crêpe with the caramelized banana, fold into quarters, drizzle with the tahini-honey sauce and scatter the pumpkin seeds over the top. Serve 3 crêpes per person.