Today students made caramel banana crepes and strawbery crepes (we use orange juice but some grand marnier could also be added at home!)
Recipes & images below!
· Banana & caramel walnut
½ cup plain flour
¾ cup milk
Sift dry ingredients into bowl, add eggs, stir until mixture is smooth and free of lumps.
Gradually add milk mixing to make a smooth batter using a balloon whisk.
Allow to stand 30minutes.
Heat pan, grease well. From a small jug pour 2 to 3 tablespoons of batter into pan swirling mixture evenly around base.
Cook over medium heat until lightly golden brown.
Toss or turn pancake and cook on other side. Repeat with remaining batter.
½ punnet strawberries, washed and hulled and halved
1/3 cup sugar
1 orange squeezed
Banana caramel walnut:
1/3 cup brown sugar
1 tbsp butter
¼ cup cream
1 banana, sliced
¼ cup walnuts or pecans, chopped
Combine brown sugar, cream and butter in small saucepan and heat to dissolve. Boil for 1 minute to thicken, add sliced banana and nuts. Place crepe onto plate top with banana caramel sauce. Roll up. Dust with icing sugar. Serve with whipped cream.