Serves 5
This is one of my husband’s favourite breakfast-desserts that I do not get to cook enough for him. Now that our son loves it too, I have to try making it more often. They are best served the same day when they are being made. You can serve them with maple syrup, vanilla ice cream or chocolate sauce.
5 ripe bananas, cut lengthways
120 g flour
2 eggs
150 ml milk
1 tsp vanilla extract
A pinch of salt
30 ml vegetable oil, for frying
Preparing the crepe batter:
In a medium mixing bowl, whisk eggs to combine. Add half of the flour followed by half of the milk and whisk until well combined. Repeat the same step with the rest of the flour and milk. Add vanilla and salt.
Heat the oil in a medium skillet over medium heat. Working in batches, gently dip each half banana into the crepe batter and fry each side for about 2 minutes or until golden brown. Place on a paper towel before serving them.
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