Who doesn’t love crepes? They’re perfect anytime of day, especially when you’ve got a hungry mob for brekky.
- • ½ cup wholemeal flour
- • 1 pinch salt
- • 1 free range egg
- • 1¼ cups skim milk
- 15 g melted butter
- Canola spray oil
- 4 large bananas, peeled and sliced
- 50g butter
- 1/3 cup brown sugar
- 1/3 cup cream
Place flour and salt in to a large mixing bowl and make a well in the centre.
In a separate bowl whisk together egg, milk and melted butter.
Gradually pour the milk mixture into the flour and whisk until smooth and well combined. Cover and refrigerate for 30 minutes.
Heat a small non-stick frying pan over medium heat. Lightly spray with canola oil. Pour 1/4 cup crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
For the filling, melt butter and brown sugar in a frying pan over medium heat. Add cream and banana slices, cook for 2 minutes turning once until caramelized and cooked. Transfer to a bowl.
Fill the crepes with the banana slices and fold up into a cone shape.
Drizzle with the remaining caramel sauce.