French Crêpes with Caramelised Bananas

by thomandaimee

The Chinese New Year holidays has messed up the time for me. Saturday felt like a dreaded Sunday, and today feels like a late Friday hangover. Its not alcohol that’s affecting my thoughts, instead the usually harmless caffeine has finally decided to work its wondrous magic last night. I barely slept a wink.

Last week, N made some scrumptious crêpes for breakfast. Waking up to a plate of freshly made crêpes on a weekend is the best feeling in the world. These French pancakes are very versatile. One can serve it alongside any fruits that are in season, and eat them with caster sugar and lemon (which we love) or a dollop of creme fraiche. Alternatively, make it a dessert and drizzle chocolate or caramel all over, or even turn the dish into the famous Crêpe Suzette. They are terribly simple to make and can be served for breakfast, afternoon tea or a indulgent supper.

Serve it with fresh milk, black coffee or dessert wine befitting the meal.

French Crêpes with Caramelised Bananas
By Thom & Aimee

Serves 3 – 4, depending on size of crêpe

For the Crêpes
225g plain flour
4 medium eggs
450ml milk
150g butter, melted
2 tbsp caster sugar
110g butter to fry pancakes

For the Caramelised bananas
4 firm ripe bananas
2 tablespoons butter, melted
2 tablespoons demerara sugar
2 tablespoons liqueur (We used Cointreau)

To Serve
about 150g caster sugar
4 lemons, cut into slices
some orange zest


Sift the flour into a bowl and add the eggs. Stir slowly to form a base, then pour in the milk in a continuous stream, stirring all the time to form a batter. Add the melted butter and caster sugar. Cover with clingfilm and leave in the fridge for 30 minutes.

For the bananas, heat pan on medium heat. Combine butter and sugar in a shallow dish and place peeled bananas to the mixture. Toss gently to coat. Place bananas on pan, until a crispy brown coating of carmelised sugar forms on the surface, about 5 minutes per side. Watch carefully; don’t allow sugar to char. Once ready, remove from pan and drizzle preferred liqueur on top.

To cook the crêpes, heat a non-stick frying-pan with a knob of butter, then swirl it around the pan until it starts to bubble.

Take a ladleful of the batter and pour it into the pan, tipping it so that the batter spreads out evenly over the bottom of the pan. We like ours almost feathery thin. When the sides of the pancake start to stiffen and curl, flip the pancake over and brown on the other side – a couple of minutes. Adjust the heat if it is too hot.

Serve at once with caramelised banana, orange zest, caster sugar and a slice (or two) of lemon.


Do not over-mix crêpes mixture as it will work the gluten, which will result in tough and hard crêpes. Not the desired fluffy Parisian crepes you’ll want. Mix until just incorporated.