Over on my Instagram Stories last week (@sophiesscran if you’re not following!) I cast a little vote. It was whether I should make sweet or savoury pancakes for Pancake Day… and I guess sweet won! But only just!
So I thought right, these need to be good. I spent a month avoiding dairy for Veganuary and wanted to make something really, really indulgent. These banoffee crepes are just that!
As you know, my cooking is mainly all savoury. I just don’t have a major sweet tooth, which you know what – I count as a blessing. I eat enough as it is, I could do without the constant need to satisfy an urge for sugar as well!
But I enjoy sweet treats every now and again! My ultimate favourite is a sweet-and-savoury combination: salted caramel ice cream, choc brownies sprinkled with sea salt, oh and of course sweet AND salted popcorn. Heaven, right there, imo.
That’s why these banoffee crepes are just a dream. They contain just the right amount of sweetness with a hint of saltiness from the salted butter used. They are incredible!
I can’t take credit for the recipe though… I found them in my new cookbook ‘Masterchef: Street Food of the World’. Which is brilliant.
The book contains so many recipes from winners and runners-up across the years of Masterchef, and these bad boy crepes come from the 2013 Masterchef France champion, Marc Boissieux.
So as it’s Pancake Day next week (Tuesday 13th February), TREAT YOURSELF to these stunners. Honestly, this is the fittest pancake batter I’ve ever tasted!
The recipe makes 8 crepes and takes 15 mins prep time, 1-hour chilling time, and then 20 mins to bring it all together. I’ve included some pics of the trickier bits if you find that useful!
What you need
- 3 bananas
- 50g butter
- 50ml rum
- vanilla ice cream or a dollop of full-fat Greek yoghurt, to serve
for the batter
- 4 eggs, plus 2 yolks
- 250g flour
- 1 tsp caster sugar
- pinch of salt
- 500ml milk
- 100g butter, melted
for the toffee sauce
- 50g salted butter
- 100g caster sugar
- 150ml double cream
What to do
To make the batter, combine the eggs, yolks, flour, sugar and salt in a large bowl and mix for a few minutes. Add the milk gradually and whisk until the batter is well combined and a nice smooth consistency. Continue to whisk as you add the melted butter. Leave the batter to rest in the fridge for an hour.
While the batter is resting, make the sauce. Cut the butter into small cubes. Place half the sugar in a pan and heat slowly. Place the cream in another pan and heat slowly.
When the sugar becomes liquid caramel, add the remaining sugar. When it is brown in colour, remove from the heat and add the butter, whisking slowly. Add the hot cream mix together and set aside to cool.
Pics of liquid caramel process (which takes at least 15 mins) below:
Cut the bananas into disks. Put half the butter in a pan to heat. Add the bananas and cook for a minute. Add the rum and fry for a few seconds before removing from the heat.
For the crêpes, melt a little oil of the remaining butter into a frying pan, add a ladleful of batter and swirl to coat the base of the pan. Cook for 1-2 minutes, then flip over and cook for a further minute. Scatter a few banana disks on to each crepe and sprinkle with the toffee sauce. Fold in half then half again to form a triangle. Repeat until all the batter is used.
Serve with vanilla ice cream or Greek yoghurt and ENJOY!
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