RECIPE

Spiced crepes with seared maple bananas

Serves: 6
Prep: 10 minutes
Cooks In: 25 minutes

Spiced crepes with seared maple bananas

These simply delicious spiced crepes with seared maple bananas make a great extra-special birthday brunch.

While I love these spiced crepes, I also love savoury crepes. Check out this recipe for Parmesan & herb crepes with mushrooms and bacon, and Sesame crepes with lemon ricotta & wood-smoked salmon. Crepes are a very handy recipe to have up your sleeve. Once you’ve mastered them there’s hundreds of flavour combinations you can whip up for breakfast, lunch, dinner or dessert! A special crepe pan does make this recipe easier, but isn’t necessary. A large non-stick fry pan will work great too.

This recipes comes from the October/November issue of NADIA magazine

Ingredients

Print Recipe

Spiced crepes with seared maple bananas

  • caster sugar 1 tablespoon
  • basic crepe batter , rested for 10 minutes (see recipe below)
  • lemon zest 1 tablespoon, finely grated
  • mixed spice ½ teaspoon
  • butter 30 grams
  • bananas 4 medium
  • maple syrup ½ cup
  • lemon juice 2-3 tablespoons, freshly squeezed
  • ice cream , to serve
  • icing sugar , for dusting (optional)

Basic crepe batter

  • plain flour 1 cup
  • milk 1 cup
  • eggs 3
  • salt ¼ teaspoon
  • melted butter 2 tablespoons

Method

Spiced crepes with seared maple bananas

  1. Sprinkle the caster sugar over the batter, then add the lemon zest and mixed spice and mix well.
  2. Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup batter and swirl around to coat pan evenly. Cook for 1-2 minutes until dry on top then flip and cook for a further 1-2 minutes until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture.
  3. Heat butter in a medium frying pan over medium heat then slice in bananas and cook for 3-4 minutes, allowing banana to caramelise and turn golden. Add maple syrup and lemon juice, stir to heat through then remove from heat.
  4. Serve crepes layered with ice cream and warm bananas then drizzle with the syrup. Dust with icing sugar if desired.

Basic crepe batter

  1. Sift flour into a medium mixing bowl.
  2. Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.
  3. Beat or whisk all together until smooth.
  4. Rest the batter for 10 minutes.
  5. Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.
  6. Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.
  7. Repeat with remaining mixture.

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