19/07/2024
French Crêpes with Flambéed Bananas and Walnuts

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.
New Recipes

Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.

Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.
You may also like

- Cakes ·
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!

- Main Courses ·
Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.

- Main Courses ·
Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

- Pies and Tarts ·
Christmassy Currant and Craisin Mince Pies
Lovely little pies to really set off the Christmas table!

- Cakes ·
Coconut Banana Cake
A quick mix coconutty, banana-ey dream of a cake!

- Salads ·
Lentil, Fennel and Green Olive Salad
Nutty lentils go so well with the anise flavour of fennel and salty savouriness of green olives, all tossed with a lemony dressing and sprinkle of hazelnuts to finish.

- Breakfast & Brunch ·
Jumbo Prawn and Avocado Lunch Rolls
Luxurious lunch rolls with a creamy prawn filling that will remind you how good a freshly made roll can be!

Moroccan Porcupine Meatballs
Shaggy little meatballs simmered in a spiced tomato sauce with the sweet addition of prunes.

- Main Courses ·
Red Chicken Curry with Cashews and Pineapple
My version of a Thai style chicken curry with a few added extras!

- Cakes ·
Chocolate, Banana and Almond Muffins – Egg Free
Choc banana muffins that just happen to be egg free too.

Peppered Pork with Blood Orange, Pumpkin, Asparagus and Coriander Mayo
A trans-seasonal salad meal that marries pork with sweet roast pumpkin, vibrant asparagus and the tang of orange, finished with a dollop of creamy coriander mayonnaise.

- Mains & Accompaniments ·
Venison Minute Steaks with Chimichurri Tomatoes
Quick-as-a-flash pan seared venison steaks topped with a fresh Argentinian style relish.