Banana Crêpes
Ingredients
- 250 gWheat flour (sifted)
- 500 mlWhole milk (at room temperature)
- 3 pcEgg (beaten)
- 80 gUnsalted butter (divided)
- 2 tbspWhite sugar
- 3 tbspBrown sugar
- 4 pcBanana (peeled) (sliced)
- 2 tbspRum
- 1 pinchFleur de sel
Method
Thin crêpes with crispy, lacy edges, stuffed with tender bananas caramelized in brown sugar. The scent of nutty butter and warm rum fills the kitchen.
- 1
In a mixing bowl, combine flour, white sugar, and sea salt. Incorporate eggs one by one, then gradually pour in the whole milk while whisking to avoid lumps. Add 50g of melted butter. The batter should be fluid and coat the back of a spoon.
- 2
Let the batter rest at room temperature. This allows the starch to swell and air bubbles to dissipate for a more flexible texture.
- 3
Melt the remaining butter in a pan. Add banana slices and sprinkle with brown sugar. Sauté until the fruit is translucent and the juices turn syrupy. Deglaze with rum and remove from heat once the alcohol has evaporated.
- 4
Grease a hot pan. Pour a ladle of batter and tilt the pan to spread evenly. When the edges lift and brown, flip the crêpe. Place bananas in the center, fold in four. Serve when the crêpe is golden brown and steaming.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot before pouring the first ladle to sear the batter instantly.
- If the batter has lumps, pass it through a fine-mesh sieve or use an immersion blender.
- Use spotted bananas; they are higher in sugar and hold up better during cooking.
How long does this dish keep?
Crêpes can be kept for 2 days in the fridge, covered with plastic wrap. Reheat in a pan with a knob of butter to restore the crispness.
