19/07/2024

French Crêpes with Flambéed Bananas and Walnuts

FP_09648 low res
Thin, tender and lacy, try this recipe for the most perfect French-style crepes, and then turn them into a special dessert with a flambéed banana filling.

Makes:

8

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

  • 50g butter
  • 1/4 cup walnut pieces
  • 1/4 cup dark brown sugar
  • 2 large bananas, sliced
  • 1/4 cup brandy
  • 1/2 teaspoon cinnamon
  • vanilla bean ice cream, for serving
  • CRÊPES
  • 1 cup plain flour
  • 1 egg
  • 1 tablespoon melted butter
  • 1-2 cups milk, as required
  • extra butter, for frying

Method

  • Melt butter in a large frypan and sauté walnuts for 1-2 minutes until lightly toasted. Add brown sugar and cook, stirring until sugar has dissolved. Turn off the heat, add bananas and brandy. Carefully flambé the pan by tilting over a gas flame or lighting with a long match. Return to the heat and simmer, stirring until the flames subside and banana have softened. Sprinkle with cinnamon.
  • Fill Crêpes with Flambéed Bananas and Walnuts, folding into quarters or rolling up, as desired. Serve with a scoop of ice cream.
  • CRÊPES To make Crêpes, place flour in a bowl and make a well in the centre. Add the egg and butter and whisk in enough milk to make a batter the consistency of runny cream. At first, it is best to test the thickness of the batter by cooking a crepe and thinning it down afterwards if it’s too thick. Melt a knob of butter in a crepe pan and swirl to coat the base of the pan. Working quickly, pour 1/4 cup of mixture into the centre of the pan and swirl to coat the base of the pan, forming a crepe. Allow to cook for 1 minute, until the surface is dry, and then flip over and cook for a further 30 seconds until lightly golden. Place on a large plate and cover to keep warm while cooking the remaining crepes.

Tips

Once mastered, crepes can be used beyond a breakfast idea, for sweet or savoury applications.

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