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Caramel Banana Crepes


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Triangular pancakes of sweetened banana, flambeed with rum and served with whipped cream.

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Preparation Time: 
Cooking Time: 
Makes 12 servings


Ingredients


For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

For The Filling
4 ripe bananas , peeled and sliced
3 tbsp brown sugar
3 tbsp butter

For The Flambe
2 tbsp rum (optional)

To Serve
 whipped cream

Method
For the pancakes
  1. Mix the plain flour, cornflour, milk, salt and 1/2 cup of water. Mix very well until no lumps remain.
  2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
  3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
  4. When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.
  5. Repeat for the remaining batter, greasing the pan with butter when required.

For the filling
  1. Melt the butter with the sugar in a pan.
  2. Add the bananas and cook for about 2 to 3 minutes.

How to proceed
  1. Fill the pancakes with the banana mixture and fold each pancake into a triangle.
  2. To flambe the pancakes, lightly warm the rum in a big spoon, set alight and pour over the pancakes.
  3. Serve with whipped cream.

Tips
  1. Rum greatly enhances the flavour of the banana.
  2. To make CARAMEL PEAR CREPES, use soft ripe pears instead of bananas.
  3. Prepare the pancakes and keep warm.
RECIPE SOURCE : Eggless DessertsBuy this cookbook
1 review received for Caramel Banana Crepes
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie#430365, January 18, 2011

The crepes turned out to be really like the ones I've had in Paris!! And no eggs!!! Amazing!! My husband loved it!!

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Reviewed January 18, 2011 by Foodie#430365

The crepes turned out to be really like the ones I've had in Paris!! And no eggs!!! Amazing!! My husband loved it!!

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