Dessert Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- For the crepes
- 1 cup all-purpose flour
- 1 tsp sugar
- 1 pinch salt
- 1 egg
- 1 ⅓ cups milk
- 1 tsp melted butter
- Oil (for cooking)
- For the filling
- 2 Tbsps butter
- 2 large, firm Banana (sliced)
- 1 tsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp Orange juice
- To finish
- 3 ½ ozs Dark chocolate (70% cocoa solids)
Preparation steps
1.
For the crepes: sift the dry ingredients into a mixing bowl and make a well in the centre. Add the egg and beat well.
2.
Add half the milk and all the butter and beat until smooth. Stir in the rest of the milk until blended.
3.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
4.
Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.
5.
For the filling: melt the butter in a frying pan over a low heat. Add the sliced bananas and sprinkle with sugar. Cook until slightly soft, but not falling apart. Add the lemon and orange juices and bubble for 1 minute.
6.
Divide the bananas and the pan juices between the crepes.
7.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
8.
Fold the crepes over the banana filling and drizzle with melted chocolate.
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