Banana caramel crêpes
Indulge and a high sugar intake. Well, these crêpes with the filling is definitely one of those, being over the top! That is, if you like caramel, which I must admit – I fall victim to from time-to-time.
Makes 12 – 15, depending on size of pan
250 ml (140 g) cake flour
2 ml salt
2 extra-large eggs
150 ml water
about 200 ml milk
125 g butter
250 ml (200 g) soft brown sugar
125 ml cream
30 ml fresh lemon juice
6 bananas, cut in slices
sprinkle nuts or icing sugar for topping (optional)
1. Crêpes: Sift flour and salt together. Whisk eggs with water and milk. Add to dry ingredients and beat to make a thin batter. Leave batter to stand for at least 1 hour.
2. Lightly oil a heavy-based frying pan and heat. Pour batter into pan and fry until lightly browned on both sides. Keep warm while making filling.
3. Caramel sauce: Mix butter, sugar, cream and lemon juice together in a pan. Cook for about 1 minute. Add bananas and heat until just soft.
4. Fill the crêpes, fold up and spoon more sauce over the crêpes. Sprinkle with nuts or icing sugar, if preferred.
– For citrus pancakes, add 10 ml grated orange, lemon or lime rind and 15 ml sugar to the batter. For normal pancakes, I omit one egg and substitute the milk with water.
– The side of the pancake that has been fried first always looks the best, so use that for the outside when rolling up.
– Pancakes can be kept warm by placing them on a plate over a saucepan of boiling water.
– To freeze pancakes; stack the cold pancakes between sheets of greaseproof paper. Wrap in clingfilm or foil, airtight, and freeze for up to 2 months.Remove pancakes as needed and thaw. Reheat in the microwave.