Crêpes filled with bananas deliciously accompanied by chocolate sauce.
Ingredients
Serves 12-14
For the Crêpes
250g all-purpose flour
pinch of salt
2 Tbsp sugar
4 eggs, free range
500 ml milk
1 tsp vanilla extract
50g butter, melted
For the Chocolate Sauce
2 Tbsp butter
55g unsweetened chocolate
1 cup sifted powdered sugar
2 Tbsp boiling water
For the Filling
3 bananas, sliced
chocolate sauce
whipping cream to serve
fresh mint for garnish
Method
Make the Crêpes Batter
1. In a large bowl combine flour, 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.
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.
Make the Chocolate Sauce
4. In a heatproof bowl, over a pan of simmering water, melt together the butter and chocolate. Stir in the sifted powdered sugar and boiling water. Beat until smooth. Add more powdered sugar or boiling water to get the desired consistency.
5. Fill the crepes with bananas sliced and drizzle chocolate glaze. Serve with whipping cream, if desired.
Enjoy!
Success is most often achieved by those who don't know that failure is inevitable" - Coco Chanel
