Crepe pancakes with caramel and banana
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Servings
10
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Course
Breakfast
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Cuisine
South African
Crepe pancakes with caramel and banana
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These are perfect thin crepe-like pancakes filled with caramel and slices of banana
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Ingredients
- Pancakes
- 250 g Sasko Cake Flour
- 1 t baking powder
- 1 t caster sugar
- 1 t salt fine
- 4 free-range eggs
- 500 ml milk
- 2 T brandy
- 125 ml sunflower oil
- filling
- caramel treat or any caramel sauce of you choice e.g. dulce de leche
- sliced bananas
- vanilla ice cream
Instructions
- In a bowl combine the flour, baking powder, salt and sugar, and mix.
- In a separate bowl beat the eggs until light and fluffy (preferrable an electric mixer). Add the milk and beat well.
- Add the egg / milk mixture to the dry ingredients and mix thoroughly for a few minutes until well combined.
- Slowly add the sunflower oil and brandy while the mixer is still going and continue to beat until you have the consistency of thick cream.
- Store the mixture in the fridge for an hour or longer until ready to use.
- Heat a non-stick frying pan, lightly grease for the first one or two pancakes and pour about 50ml into the pan, swirl to cover the base of the pan and fry until the pancakes starts turning brown and bubbles. Flip and cook the other side.
- Spread over a spoon of caramel, add sliced bananas and roll up the pancake. Heat in the microwave if you want it warm, and serve with a scoop of vanilla ice cream
Notes
- Prep time excludes the resting time in the fridge
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