Wholemeal crepes with caramel bananas
Indulge in the perfect breakfast or dessert with these wholemeal crepes topped with caramel bananas. This light and healthy recipe combines self-raising and all-purpose flour with egg whites, milk, and water for irresistibly thin and crispy crepes. Finish off with sweet, caramelized bananas for a delightful treat you'll love. Quick, easy, and simply delicious!
- 09 Mar 2024
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Wholemeal crepes with caramel bananas are a delightful and nutritious breakfast or dessert option. Combining wholemeal and white wheat flour, these crepes offer a balance of fiber and refined taste. Topped with rich caramelized bananas, this dish is sure to impress both in flavor and presentation.
Ingredients:
Instructions:
1. In a mixing bowl, combine the self-raising flour and all-purpose white wheat flour.
2. In a separate bowl, lightly whisk the egg whites.
3. Gradually add the water and milk to the egg whites while continuing to whisk until well mixed.
4. Slowly pour the wet mixture into the dry flour mixture, whisking continuously to avoid lumps. Continue whisking until you achieve a smooth batter.
5. Let the batter rest for about 15-20 minutes. This helps the flour to fully absorb the liquids and ensures the crepes will be tender.
1. Lightly grease a non-stick frying pan or crepe pan with a small amount of oil or non-stick spray. Heat the pan over medium-high heat.
2. Pour about ¼ cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly and thinly across the surface.
3. Cook for about 1-2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 30 seconds to 1 minute on the other side.
4. Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the crepes on top of each other.
1. Peel the bananas and slice them into even rounds or diagonal slices.
2. In a non-stick skillet, sprinkle the sugar evenly over the surface.
3. Heat the skillet over medium-low heat, allowing the sugar to melt and caramelize. This should take a few minutes; keep an eye on it to prevent burning.
4. Once the sugar has turned a golden caramel color, add the banana slices to the skillet.
5. Stir gently to coat the bananas in the caramel, cooking for an additional 1-2 minutes until the bananas are warmed through and slightly softened.
6. Remove from heat.
1. Lay a crepe flat on a serving plate.
2. Spoon some of the caramel bananas onto the middle of the crepe.
3. Fold the crepe over the filling. You can fold it in half or into quarters, depending on your preference.
4. Repeat with the remaining crepes and bananas.
5. Optionally, drizzle any remaining caramel from the skillet over the folded crepes for extra sweetness.
- Garnish with a dusting of powdered sugar, a dollop of yogurt, or a sprig of fresh mint for presentation, if desired.
Tips:
- Ensure your batter rests for at least 15 minutes before cooking to allow the flours to properly hydrate and result in smoother crepes.
- When cooking the crepes, make sure your pan is hot enough. A medium-high heat works best to prevent sticking and ensure even cooking.
- To caramelize the bananas perfectly, keep a close eye on them to avoid burning. The sugar should melt and coat the bananas in a golden, syrupy glaze.
- For an added twist, consider adding a dash of cinnamon or a splash of vanilla extract to the banana caramel mixture.
- Serve the crepes immediately for the best texture and flavor experience. You can also keep them warm in a low oven if making a large batch.
Wholemeal crepes with caramel bananas are a wholesome and indulgent treat that's perfect for any time of the day. By following these steps, you can create a delectable dish that is both nutritious and satisfying. Enjoy the sweet and fruity flavors of the caramel bananas paired with the tender wholemeal crepes!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 260kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.56g | 7% |
| Sugar 24g | 23% |
| Fat | |
| Fat 1.15g | 1% |
| Saturated 0.32g | 1% |
| Cholesterol 1.50mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 18mg | 3% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.19mg | 7% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 0.22ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 0.42mg | 4% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 420mg | 12% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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