| Directions |
- Sift the flour, add sugar and salt, make a well in the centre and add egg milk and melted buter. Mix to a smooth thin paste, it should when you dip your finger in run off leaving a thin covering on the finger.
- Now heat a think non-stick pan, try and keep this at an even temperature while you cook the crepes, one by one. Use a ladle to measure the quantities into the pan, tilt the pan from side to side, rolling the mixture around so you get a even thin covering. Cook until set then flip the crepe over, cooking the other side, turn out to cool on the bench.
- For the filling. Use 1 banana for each quest, peel leaving whole and roll them in some castor sugar. Pan fry to caramelise the sugar and this will also soften the banana, place them in a crepe and roll up. In the pan you cooked the banana’s add 100ml of white wine and 20ml brandy. Reduce this by half and add 200ml cream. Reduce this mixture until it become thick and saucy. You can sweeten this with sugar if you wish. To finish the sauce add 25g of truffle butter and stir continuously until melted, spoon this over the banana wrapped in crepe.
- Serve with some ice cream of you choice or fresh whipped cream.
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