Butterscotch banana crêpes
- Preparation and cooking time
- Total time
- Serves 4
- 100g soft dark brown sugar
- 100g butter, plus more melted for frying
- 4 bananas, ripe but firm with no brown spots, cut diagonally into 1cm slices
- 2 tbsp bourbon
- 2-3 tbsp double cream
- to serve (optional) vanilla ice cream
- 2 large eggs
- 250ml whole milk
- 150g plain flour
- ½ tsp caster sugar
- STEP 1
To make the crêpes, whisk together the eggs and milk. Put the flour in a bowl with a pinch of salt and the sugar, then gradually whisk in the egg mix. You are looking for the consistency of single cream so add a little more milk if needed. Pour into a jug and rest while you prepare the bananas.
- STEP 2
Put the sugar and butter in a non-stick frying pan and melt together. Add the bananas and cook for a couple of minutes each side. Stir in the bourbon, then add the cream and shake the pan so everything is emulsified. Take off the heat.
- STEP 3
Heat a non-stick frying pan (approximately 18cm wide) over a medium heat. Use a piece of kitchen paper dipped in melted butter to butter the pan. Pour in some batter and swirl around the pan to coat the base.
- STEP 4
Leave until bubbles appear on the top and the underside is golden, then flip. Cook the other side and tip onto a plate. You can keep the cooked crêpes between sheets of baking paper in a low oven to keep warm.
- STEP 5
To serve, gently reheat the sauce and bananas, then serve 3 crêpes each with the butterscotch bananas and a scoop of ice cream, if you like.