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DIFFICULTY Easy to Medium
Ingredients
1 cup
Cake flour
1 tbsp
Castor sugar
¼ tsp
Salt
1 ½ cups
Full cream milk
4
Large eggs
3 tbs
Unsalted butter, melted
Sauce Ingredients
¼ cup
Butter
¾ cup
Dark brown sugar
3 ½ tbsp
Rum
1 ½ tsp
Vanilla essence
2 tsp
Ground cinnamon
3
Bananas, peeled and sliced lengthwise and crosswise
¼ cup
Coarsely chopped walnuts
+/- 25 g
On Top® With Cream to serve
On Top® Chocolate Flavoured
Optional: vanilla ice cream to serve
METHOD 1. In a blender combine flour, sugar, salt, milk, eggs and butter. 2. Puree until mixture is smooth and bubbles form on top, approximately 30 seconds. Let the batter rest for at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). 3. Heat a 30cm non-stick pan over medium heat. Lightly coat with butter. Add 1/3 cup of batter and swirl around to completely cover the bottom of the pan. Cook until underside of the crépe is golden brown, approximately 2 – 3 minutes. 4. Loosen the edge of the crépe with a rubber spatula, then with your fingertips, quickly flip. Cook for an additional minute. Slide crépe out of skillet and repeat with remaining batter. Coat pan with butter as needed. SAUCE METHOD: In a large deep pan over medium heat, melt the butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot for approximately 2 minutes. Serve immediately and garnish lavishly with a few dollops of On Top® or vanilla ice cream.
