Wholemeal crepes with caramel bananas
These wholemeal crepes are nutty and nutritious, served with sweet caramelized bananas for a delicious breakfast or dessert. The preparation combines both wholemeal and all-purpose flours, resulting in tender, flavorful crepes topped with rich, buttery caramel bananas.
Cook time 15 min
Prep time 5 min
Ingredients:
1/2 cup self-raising flour1/2 cup all-purpose white wheat flour
2 egg whites
1 cup water
1/2 cup milk (1% fat)
3 bananas
2 tbsp sugar
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.
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.
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!
Wholemeal crepes with caramel bananas FAQ:
A non-stick frying pan or crepe pan of about 8 to 10 inches in diameter is ideal for cooking crepes. This size allows you to easily spread the batter thin and achieve even cooking.
Cook the crepes for about 1-2 minutes on the first side until the edges lift and the bottom is golden brown. Flip and cook for another 30 seconds to 1 minute on the other side until lightly browned.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1/2 teaspoon of baking powder for each half cup used. This will help maintain the rise in the crepes.
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Caramelized bananas should also be stored separately in the fridge and consumed within 1-2 days for the best texture.
You can use alternatives like honey or maple syrup; however, keep in mind that the caramelization process will differ, and sugar typically provides the best texture and flavor for caramel.
Cooking 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.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 8g
Carbohydrates 54g
Fiber 2.56g
Sugar 24g
Fat 1.15g
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