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.
Ingredients
- soft dark brown sugar 100g
- butter 100g, plus more melted for frying
- bananas 4, ripe but firm with no brown spots, cut diagonally into 1cm slices
- bourbon 2 tbsp
- double cream 2-3 tbsp
- vanilla ice cream to serve (optional)
CRÊPES
- eggs 2 large
- whole milk 250ml
- plain flour 150g
- caster sugar ½ tsp
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 664
- Fat 34.3g
- Saturates 20.5g
- Carbs 72.1g
- Sugars 41.7g
- Fibre 2.6g
- Protein 11.2g
- Salt 0.6g
