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Banoffee crêpe baskets recipe
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Classic banoffee pie is given a delicious twist in this gorgeous dessert, featuring sliced bananas, vanilla ice cream and silky toffee sauce all packaged up in golden, crispy crêpe baskets. See method
Ingredients
For the batter
- 50g plain flour
- pinch of salt
- 1 egg
- 150ml (5fl oz) semi skimmed milk
- 1 tbsp caster sugar
- 2 tbsp sunflower oil
- 2 tbsp melted butter
For the filling
- 3 bananas
- 1 litre vanilla ice cream
- 150g (5oz) toffee sauce
Each serving contains
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Energy
1310kj
313kcal
16%
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Fat
14g
20%
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Saturates
7g
35%
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Sugars
34g
38%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 42.2g
Protein 5.1g
Fibre 0.9g
Method
- To make the crêpes, sift the flour into a mixing bowl with the salt, add the egg and gradually add the milk, whisking until you have a smooth, creamy batter. Whisk in the sugar. Cover and leave to stand for 30 minutes. Preheat the oven to gas 4, 180°C, fan 160°. To cook the crêpes, you will need a small blinis pan, wipe with a little of the sunflower oil and heat, swirl a little of the batter over the pan - enough to just cover the base, cook for 1 minute, flip over and cook for a further 1 minute.
- Continue until you have 8 crêpes. Push each crêpe into a Yorkshire pudding bun tray (generally 4 holes to a tray so you can cook in 2 batches if preferred). Brush each crêpe with melted butter and bake for 8 to 10 minutes until golden and just beginning to crisp up. To serve, peel and slice the bananas, arrange over then base of each crêpe basket, top with a scoop of vanilla ice cream then drizzle each with a tablespoon of toffee sauce.
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