love making crêpes especially at the weekend for breakfast. I guess this is yet another trait I carry from my mum who I can call an award winner crêpe maker. Because when mum makes them, which she does on the “tawa” they simply fly off the plates especially when the grandchildren are around. I have my own version of these simple yet delicious homemade banana coconut crêpes, served here with extra topping of caramelised banana slices.
Crêpes from breakfast, brunch to dinner and dessert can be customized for any meal of the day, all by simply swapping them from sweet to savoury. Start with a simple batter then experiment with your favourite ingredient pairing the toppings to ultimately create your very own special crepes.
Ingredients (Serves 4)
1 cup all purpose plain flour
1 Tablespoon white sugar (depending on how sweet your taste buds are)
1 overripe banana (mashed)
1/2 cup milk
2 Tbs plain yoghurt
Approx 2/3 cup water (enough to make a pancake batter consistency)
Butter to grease the pan
Desiccated coconut as per taste
1tsp baking powder
In a large bowl, mix the flour, sugar together.
Add the mash banana.
Add the milk, yoghurt, water, vegetable oil and whisk into a smooth batter.
Optional – Cover and leave to rest for one hour. (This is instant therefore by all means you can avoid the resting time)
When ready to prepare…Place a large skillet over medium-high heat.
Using a brush lightly brush with butter.
Using a ladle pour a full spoonful of the batter into the pan.
Immediately start to swirl the pan over the heat to spread the batter into a large circle.
When the edges of the crepe appear dry and lightly browned, flip the crepe and cook other side until lightly browned.
Repeat with remaining batter.
To keep warm you can put the cooked crepes in the oven set at 200 degrees – placing parchment paper between stacked crepes.
☆This does not happen in my household as these crêpes are eaten as soon as they are taken off the pan.
■ To make the caramelised banana, simply place a pan on medium heat.
Sprinkle with granulated sugar, as it starts to caramelise, add slices of banana to the pan.
Leave to caramelise with the sugar, flip over until golden brown.
Note this process is very quick. Remove the caramelised banana.
Deglaze the pan with either butter or s little water to make a caramelised rich sauce.
Serve the crêpes warm accompanied by the caramelised banana with a drizzle of sauce.