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Spiced crepes with seared maple bananas

These simply delicious spiced crepes with seared maple bananas make a great extra-special birthday brunch.
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Servings 6
Kid Friendly

Ingredients
  

Spiced crepes with seared maple bananas

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

Basic crepe batter

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

Instructions
 

Spiced crepes with seared maple bananas

  • Sprinkle the caster sugar over the batter, then add the lemon zest and mixed spice and mix well.
  • 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.
  • 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.
  • Serve crepes layered with ice cream and warm bananas then drizzle with the syrup. Dust with icing sugar if desired.

Basic crepe batter

  • Sift flour into a medium mixing bowl.
  • Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.
  • Beat or whisk all together until smooth.
  • Rest the batter for 10 minutes.
  • 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.
  • 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.
  • Repeat with remaining mixture.

Notes

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.