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Prep time
5 minutes
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Cook time
20 minutes
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Serves
5
Author Notes
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
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Ingredients
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5 ripe bananas, cut lengthways
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120 g all-purpose flour
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2 eggs
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150 ml milk
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1 tsp vanilla extract
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A pinch of salt
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30 ml vegetable oil, for frying
Directions
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In a medium mixing bowl, whisk eggs to combine.
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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.
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Add vanilla and salt.
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Heat oil in a medium skillet over medium heat.
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Working in batches, gently dip each half of banana into the crepes batter and fry each side for about 2 minutes or until golden.
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Place on a paper towel before serving them.
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