ROASTED BANANA, CHOCOLATE, MAPLE CREPES & TOFFEE SAUCE


INGREDIENTS

• 1 bag of crepe mix

• 25 ml of oil from the large bottle of oil and some for frying

• 3 Eggs

• 1/3 of the bottle of vanilla essence

• 100 ml of cold water

• 200 ml of Milk

FILLING

• 1 Bottle of Maple Syrup

• 1 bag of dark chocolate drops

• 1 Tub of Toffee/Caramel Sauce

• Ice cream to serve


METHOD

• Whisk all of the pancake ingredients together in a large bowl until smooth and add the vanilla. Place in the fridge for 60 mins

• Brush the pan with some oil and place on a medium-low heat and pour or ladle 40 ml of the mix into the middle of the pan (more if the pan is bigger and use the back of the ladle to shape into thin round disc., taking up as much of the pan as possible. Cook for 1 mins on the first side, then flip over and cook for another 30 seconds on the other or until its moves freely around the pan, Flip it onto a plate and keep going until they are all done.

• Cover with foil and keep warm

• Peel the banana, place in the foil and pour some maple syrup on top and sprinkle some of the chocolate drops on the banana and seal it around the edges. Place in a hot oven for 12-15 mins. Warm the toffee sauce and the pancakes, place 4 on a plate drizzle over the toffee sauce. Open the banana parcel and tip it on to the pancakes, drizzle the maple syrup over the top and serve with ice cream


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