Crepe Pancakes with Caramel and Banana

These pancakes are more like delicate, thin crepes, perfect for filling with rich and sweet toppings. This recipe creates a velvety batter that cooks into light, pliable pancakes ready to be filled with gooey caramel and fresh banana slices. Served warm with a scoop of vanilla ice cream, it’s a simple yet luxurious dessert that feels like a treat from a Parisian café.

Instructions

1. 1

   First, in a mixing bowl, combine the dry ingredients: flour, baking powder, salt, and caster sugar. Give them a good mix to ensure they are well-distributed.

2. 2

   In a separate bowl, use an electric mixer to beat the eggs until they are light and fluffy. Once the eggs are ready, pour in the milk and continue to beat until everything is thoroughly combined.

3. 3

   Add the egg and milk mixture to the dry ingredients. Mix everything together for several minutes until the batter is completely smooth and there are no lumps left. Continue mixing while you slowly pour in the sunflower oil and brandy. Beat until the mixture reaches the consistency of thick cream.

4. 4

   Pour the batter into a sealable container and place it in the fridge. Let the batter rest for at least one hour, or even longer, until you are ready to use it. This resting period helps create a more tender pancake.

5. 5

   When you are ready to cook, heat a non-stick frying pan over medium heat. Lightly grease the pan for the first one or two pancakes. Pour about 50ml of the batter into the hot pan, quickly swirling it around to coat the entire base in a thin layer. Cook until the pancake begins to bubble and turns a light golden-brown on the bottom.

6. 6

   Flip the pancake and cook the other side until it is also golden. Once cooked, transfer the pancake to a plate.

7. 7

   To assemble, spread a spoonful of your caramel sauce over one side of the pancake, add a few slices of fresh banana, and then roll the pancake up. If you want a warm dessert, you can briefly heat the filled pancake in the microwave. Serve with a generous scoop of vanilla ice cream on the side.

Recipe Notes

• The resting time for the batter is crucial. It allows the gluten in the flour to relax, resulting in a much more tender and pliable pancake that won't tear when you flip it.

• The amount of batter you pour for each pancake is key to getting them thin and crepe-like. About 50ml is a good starting point, but you may need to adjust slightly depending on the size of your pan.

• You can easily make the pancakes ahead of time. Simply stack them with a piece of parchment paper between each one and store them in an airtight container in the fridge for up to two days. When you're ready to serve, just fill and warm them up.

• Feel free to get creative with your fillings! This recipe would also be wonderful with Nutella and strawberries, sliced peaches, or a simple dusting of cinnamon sugar.