Here I am, once again, with another delicious recipe, from another fellow foodie. This time it’s Yum! Nummy Nums (nummynums.wordpress.com). This is brilliant, as it removes all the blending and waiting for hours on end and comes and comes up with a pretty yummy result (albeit, not as tasty as the Parisian ones; they have the extra ingredient of authentic-ness). I pity those who may not know what a crepe is, and for them I will explain.
They are, simply put, pancakes, but thinner, tastier and 1000x more awesome. Part of the experience is watching the French make it – the batter oozing onto a hot plate, and slowly cooking, giving off a gorgeous smell… So grab any friends named ‘Jean’ or ‘Claude’, get out any striped shirts, put on some ‘Edith Piaf’ and hold on to your berets, you’re in France!
Makes: 5 large crepes
- 1 cup plain flour, sifted
- 2 eggs
- ½ cup milk
- 1tsp vanilla
- ¼ tsp salt
- ½ cup water
- 3tbsp sugar
- 2tbsp butter, melted
- Whisk the eggs until frothy in a medium bowl. Add the milk, water and butter and whisk until combined. In a separate bowl combine salt, sugar and flour with a spoon. Add the dry ingredients to the wet, and fold in until just incorporated. Add the vanilla but take care not to over-mix.
- Heat up a large skillet on medium-high heat, and when ready toss in a pat of butter.
- This is the fun part. Working quickly, pour about 1/3 cup of batter onto the hot skillet and quickly pick up the pan and rotate it in a circular motion so that all of the batter spreads out to fill the width of the pan.
- Roll them, and keep wrapped in foil.
- Two bananas
- ¼ cup caster/granulated sugar
- 2tbsp butter
- 1tsp cinnamon
- Melt butter in a skillet set on high. Toss in the bananas, sugar and cinnamon and let them fry for about 2 minutes, constantly scraping down the sides and bottom of the pan with a rubber spatula.
- Arrange bananas inside the crepes, sprinkle with sugar, maple syrup, caramel sauce or nutella and enjoy!