MAPLE BANANA CRÊPES
SERVES 4 | 5 MINS PREP TIME | 15 MINS COOK TIME
To celebrate all things pancake and my recent partnership with Pyrex, I thought I’d create a recipe that combines a couple of my favourite things - bananas, and the joy of cooking crêpes. Their wafer-thin texture makes the perfect vessel for folding with simple and delicious fillings. I’ve gone for lady finger bananas gently cooked in maple syrup, topped with toasted walnuts and some sour cream or natural yoghurt for acidity. Minimal ingredients but maximum flavour for an indulgent breakfast or easy dessert. Enjoy my friends. Feel free to create your own favourite filling.
1 cup full cream milk
1 free-range egg
3/4 cup plain flour
1 tsp vanilla extract
1 tbsp butter, melted [extra for frying]
6 lady finger bananas
1 cup pure maple syrup
1/4 cup walnuts, toasted and finely chopped
Sour cream or natural yogurt to serve
Place full cream milk, egg and vanilla into a large jug. Whisk until well combined. Add flour, whisking constantly until smooth. Add butter. Allow batter to rest for 5-10 minutes.
Place a crêpe pan or small frypan over medium heat and brush with butter. Pour a small amount of crêpe batter into pan. Tilt and turn pan to ensure batter evenly coats the bottom, pouring away any excess. Cook until edges are golden and batter has set. Flip and cook for 10-20 seconds on the other side. Repeat with remaining batter.
Meanwhile, place a small frypan over medium heat. Add bananas and maple syrup. Bring to a simmer. Cook bananas for 3-4 minutes until softened and lightly caramelised.
Place a spoonful of maple bananas into each crêpe and fold over twice. Pour over additional syrup. Top with toasted walnuts and a spoonful of sour cream. Serve warm and enjoy!