English pancakes (crepes) filled with banana, biscuit crumbs, caramel and cream.
Servings: 8 pancakes
- 125 g (4oz)granulated sugar
- 2 tablespoon water
- 25 g (1oz) butter
- 75 ml (¼cup) double cream (heavy cream)
- 40 g (1½oz) digestive biscuits
- 15 g (½oz) butter
- 125 g plain flour (all-purpose flour)
- 2 large eggs
- 300 ml milk
- oil for frying
- 2 large bananas sliced
- 150 ml (¼pt) double cream (heavy cream) whipped
Place 125g (4oz) sugar in a saucepan with 2 tablespoon water and heat gently stirring until sugar has dissolved.
Stop stirring and increase the heat. Boil the sugar syrup until it caramelises and turns golden brown. Remove from the heat and whisk in 15g (½oz butter) followed by 75ml (¼ cup) cream. Set aside and allow to cool.
Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the 300ml (½pt) milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining milk.
Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter coats the base of the pan.
Cook for about 1 minute until the underside is golden. Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm
Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
Warm the caramel sauce if required. Place a pancake on a plate and sprinkle some of the biscuits crumbs onto the pancake. Add some banana slices and drizzle with some of the caramel sauce.
Top with a dollop of cream and fold up the pancakes over the filling. Sprinkle with some extra biscuits crumbs and serve immediately. Alternatively place all the elements in the centre of the table and let everyone assemble their own pancakes.
- When making the caramel try not to splash the sugar syrup up the sides of the pan when stirring to dissolve the sugar. Wash any sugar that has splashed up the side of the pan, back into the syrup by using a pastry brush dipped in water and wiping the side of the pan with the brush.
- Do not stir the syrup once it comes to the boil.
- Gently swirl the pan to mix the syrup if it begins to colour around the edge of the pan first.
- The mixture will bubble and splutter up the pan when adding the butter and cream.
- Take extreme care when making the sauce as it will be very hot and will cause a nasty burn if it gets onto your skin.
- Also take care when warming the syrup to serve not to over heat. It will only take a few moments.