Breakfast Banana Crêpes + Tips
Oh là là … Our French friends have certainly earned more than three stars for their famous crêpes. In Brittany, crêpes are always served with sweet accompaniments, for example with sugar, jam, fresh fruit or hazelnut spread, and are served folded or rolled up. In this region, there is a clear distinction between the sweet crêpes and savoury galettes, whereas in other parts of France crêpes are also served with savoury fillings such as ham, cheese, egg, fish or vegetables.
Tips for perfect crêpes:
For the crêpe batter
50 g butter
200 g wheat flour
500 ml milk
1 tsp sugar
pinch of salt
For the bananas
2 tbsp butter
2 tbsp chopped pistachios or almonds
Cooking oil for frying
For the batter, clarify the butter and leave to cool slightly. Sieve the flour into a mixing bowl. Separate the eggs. Beat the egg yolk with the milk, sugar and salt and gradually add to the flour, making sure that no lumps form. Stir in the clarified butter. Leave to stand for 30 minutes.
Meanwhile, peel the bananas and cut in half lengthwise. Melt the butter in a frying pan at a medium heat and fry the bananas from both sides.
Heat a little cooking oil in a non-stick frying pan. Stir the crêpe batter well once again and pour a thin layer of batter into the pan, spreading it evenly. Bake the crêpe on both sides until golden brown; before turning the crêpe, add a little oil to the pan. Bake the rest of the crêpes in similar fashion and keep warm.
Arrange crêpes on individual plates. Decorate with two banana halves for each crêpe and serve sprinkled with pistachios or almonds.