I tried banana crepes for the first time in my university years when a friend introduced them to me after her return from a trip to England. I was quite impressed by the beautiful idea of marrying bananas and crepes batter. They make a wonderful breakfast or a light delicious dessert that you can put together in less than 30 minutes. They are best served warm or at room temperature and on the same day you make them. I love serving them with maple syrup, vanilla ice cream or chocolate sauce. —Claudia Tolea
5 ripe bananas, cut lengthways
120 g all-purpose flour
150 ml milk
1 tsp vanilla extract
A pinch of salt
30 ml vegetable oil, for frying
In This Recipe
In a medium mixing bowl, whisk eggs to combine.
Add half of the flour followed by half of the milk and whisk until well combined. Repeat the same step with the rest of the flour and milk.
Add vanilla and salt.
Heat oil in a medium skillet over medium heat.
Working in batches, gently dip each half of banana into the crepes batter and fry each side for about 2 minutes or until golden.