Crêpes filled with strawberry jam, served with bananas and deliciously accompanied by chocolate sauce.
Ingredients
Serves 12-14
500g plain flour
50g cocoa powder
40g sugar
1 pinch salt
6 eggs, free range, lightly beaten
1000 ml (1 L) milk
2 tsp vanilla bean paste
For the Filling
strawberry jam
3 bananas, sliced
chocolate melted
Method
Make the Crêpes
1. In a large bowl combine flour, cocoa powder, sugar and salt. Make a well in the centre and add eggs lightly beaten, whisking gently. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add vanilla and stir to combine. Don’t over-mix the batter! Batter should be the thickness of single cream. Set aside for 30 minutes to rest.
To Cook the Crêpes
2. Heat a 18 cm non-stick pan over medium heat, and lightly brush with melted butter. Stir the batter and pour a small ladle of batter into the pan. Working quickly, tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Let the crêpe cook for a minute, until the underside is golden and comes easily away from the pan. Loosen with a spatula, and carefully flip it over; cook the other side for a further 1-2 minutes. Tip the crêpe on a plate. Brush the pan with a little more butter and continue until you have used up all the batter.
4. Fill the crepes with bananas sliced and drizzle chocolate glaze. Serve with whipping cream, if desired.
Enjoy!
''Life is too important to be taken seriously.'' - Oscar Wilde
