Caramelised Banoffee Crêpes

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Caramelised Banoffee Crêpes

Time to indulge, it's shrove Tuesday. This is a lovely incarnation of the ever-popular banana and toffee partnership. The pancakes can be made in advance and reheated in a warm oven before filling with the banana mixture.


Serves 4

For the toffee sauce
40g unsalted butter
70g demerara sugar
1 tsp golden syrup
1.5 tsp black treacle
200ml double cream

For the filling
4 small, ripe bananas
40g unsalted butter
40g caster sugar
1 tsp lemon juice

To finish (optional)
Icing sugar, to dust


  1. To make the toffee, sauce, put the butter and demerara sugar in a small, heavy-based saucepan. Place over a low heat and stir gently until melted. Stir in the golden syrup and treacle. Increase the heat to high, bring to the boil and boil for 1-2 minutes until it reaches a dark caramel colour. Carefully pour in the cream (it will splutter) and stir well to combine. Remove the pan from the heat and keep warm.
  2. For the filling, peel the bananas and cut into slices on the diagonal, about 6-8 slices from each banana.
  3. Melt the butter in a large sauté or frying pan over a low to medium heat and, when foaming, add the caster sugar. Cook over a medium heat, stirring with a wooden spoon, until lightly caramelised. Stir in the lemon juice, then add the banana slices and shake the pan gently to coat them with the caramel. Remove from the heat and keep warm.
  4. Lay the crêpes on a work surface, with the side that was cooked first downwards. Divide the caramel banana mixture between the crêpes. Fold each in half and then in half again to make a triangle.
  5. Pour some of the warm toffee sauce onto each of the 4 individual serving plates and place 2 crêpes on top of each pool of sauce. Sift a little icing sugar over the crêpes, if you like. Serve with crème fraîche, offering the remaining toffee sauce separately.

For a step by step guide on how to cook the perfect crêpes, click here!


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