These crepes might just be my favourite yet. The fried bananas combined with sweet maple syrup, whipped cream and dark chocolate that slightly melts from the heat of the crepes and bananas is just so droolworthy, and perfect for an at home Sunday brunch! I really hope you give these a go, and remember to snap a pic and tag me on Instagram @mealsbymiri so I can see how your crepes turned out!
200g all purpose flour
1 tsp baking powder
40g granulated sugar
1 tsp vanilla extract
1/4 tsp fine table salt
430g unsweetened soy milk
20g melted butter
2-4 tsp granulated sugar Other toppings:
Vegan whipped cream
Chopped dark chocolate
To make the crepes, start by combining the flour, baking powder, salt and sugar in a bowl. Add the soy milk and whisk until smooth. Let the batter rest for about 30 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you! Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter.
Peel and slice the bananas in half both lengthwise and across, to make four equal pieces per banana. Preheat a pan and add butter. Once the butter is melted, place the bananas into the pan with the sliced side facing up, and sprinkle on sugar evenly across the sliced side of each banana. Once the bottom of the bananas start to get golden, flip and cook until the sugared side is golden and crispy. Set aside.
Serve the crepes with whipped cream, crispy bananas, chocolate and a drizzle of maple syrup. Enjoy!