If you have a steel crepe pan, this is the time to use it otherwise just use a flat level pan. To 'season' the pan, place on medium heat, add 1 tsp of unsalted butter and heat well. Then wipe with a wad of paper towels. Don't wash the pan afterwards otherwise just start the 'seasoning' process all over again.
Banana Caramel Crepes
- 1 1/4 cups plain flour
- 3 eggs
- 1 cup skim milk
- 1/3 cup water
- 10g unsalted butter (melted - for cooking)
For the Filling - 3 large or 6 small bananas
- Juice of 1 lemon or 1 orange
For the Caramel Sauce - 10g unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup reduced-fat cream
How to make Banana Caramel Crepes
- Sift the flour into a bowl
- Add the eggs, stir with a wooden spoon till 1/2 flour is absorbed
- Add in 1/2 milk, beat everything till smooth
- Stir in remaining milk and water
- Cover and chill for at least 30 mins
- Slice the bananas into a different bowl
- Add in lemon juice and stir gently
- For the sauce, place butter, sugar and cream in a saucepan
- Stir over low heat till sugar dissovles and sauce becomes smooth
- To make the crepes: Brush a non-stick crepe pan with melted butter
- Heat pan over medium heat
- Using a metal cooking spoon, pour batter into the pan, tilting pan to coat the base
- Cook till golden brown underneath
- Remember to shake pan occasionally to loosen the crepe
- Turn over with a palette knife
- Cook other side till golden brown
- Remove and keep warm
- Cook remaining batter, brushing the pan every 3rd crepe
- Spoon banan evenly over centre of the crepes, fold in half
- Serve with caramel sauce
