Chocolate crêpes with caramel bananas
The trick to making a good pancake batter is to make it in advance. This gives the gluten time to relax and makes the batter much easier to work with. I have added cocoa to this batter but feel free to leave it out if you just want a plain crêpe. The addition of melted butter to the batter makes it crisp. The caramelised bananas are delicious with ice cream anytime.
- Makes 12x 8” crêpes
- ¾ cup (100g) flour
- Pinch of salt
- 2 large eggs
- 2 tbsp melted butter, cooled
- 1¼ cup (300ml) milk
- 2 tbsp cocoa powder
- 1. Mix the flour, salt and eggs with a whisk until you get a stiff mixture.
- 2. Add a little milk and whisk vigorously to remove any lumps.
- 3. Add the remaining milk and whisk into a smooth batter.
- 4. Place in the fridge for at least 3 hours
- 4 large bananas (ripe but not too ripe)
- 2 tbsp vanilla sugar
- 6 tbsp heavy cream
- 1. Pre-heat the oven to 190˚C.
- 2. Peel bananas and lay into dish.
- 3. Sprinkle with vanilla sugar and pour over the cream.
- 4. Bake in the oven for 30 mins.
To make your crêpe
- 1. Heat the pan until very hot.
- 2. Spray with oil or a little butter.
- 3. Pour batter (about ¼ cup) into centre of pan and swirl batter to coat the pan.
- 4. Cook for 2-3 mins, then flip and cook for 1-2 mins on the other side. You can bake off all the crêpes and keep them warm in the oven.
- 5. To serve, fold a crêpe on a plate and place with sliced banana, pour over some of the caramel cream from the bananas (if a lot of the cream has evaporated you can pour a little extra cream into the banana dish and whisk through). I also added my Considered Belgian chocolate for extra decadence!
Let me know if you make these and how you get on #consideredbyhj
Products used: Bowery Square3532101 Waffle Tea Towel3511107 Mercer Plate (med)3540104 Mercer Bowl (sml)3540106 Rose Syrup3512108 Raspberry & Rose Jam3520110