Banana Crêpes

Cook Time 20 minutes

Servings 4


3 eggs

500 ml milk

250 g plain flour

1 tbsp caster sugar

50g butter, melted and cooled

60ml Grand Marnier (or any other orange liquor)

200ml of dollop cream, to serve

1 banana, sliced


3 tbsp passionfruit pulp

Zest 1 lemon

70g icing sugar

130g butter, softened


Place the eggs and milk into a jug and whisk well. Combine the flour and sugar in a large bowl. Make a well in the centre and gradually add the egg mixture, whisking constantly so no lumps form. Add half the melted butter and whisk until the batter is smooth and has the consistency of pouring cream. Rest, covered, in the fridge for 1 hour.

Heat a crêpe pan over medium–high heat. Brush a little of the remaining melted butter in the pan and pour about 3 tablespoons of batter into the centre of the pan. Swirl the pan to coat the base evenly in the batter and cook for 1–2 minutes until golden on the underside. Flip and cook for a further minute. Slide onto a plate and continue to cook the crepes.

For the filling, whisk the passionfruit pulp, lemon zest, icing sugar and butter into a paste.

Spread a heaped teaspoon of butter filling on each crepe (reserving a teaspoon), then fold it in half and then half again (so it is in a triangle shape). Repeat.

Heat remaining butter in a large frying pan over a medium heat and arrange 4 folded crêpes at a time, cook for a minute or until the butter filling starts to melt and sizzle. Add the banana and then add the Grand Marnier and ignite. Swirl the pan until the flames subside.

Serve with a dollop of cream or ice cream.


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