Roasted Banana Pancakes with Toasted Almonds and Caramel

  • For the crepes
  • 150g plain flour
  • 2 eggs
  • 300ml milk
  • 15ml oil
  • Extra oil for frying
  • For the filling
  • 3 large bananas
  • 2 tbsp caster sugar
  • 100g caramel
  • 60g shaved almonds
  • 125g half fat crème fraiche

Sieve the flour into a large bowl whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours.

Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook for another minute until golden and cooked. Transfer to a plate and cover to keep warm.

Slice the bananas about 5mm thick and place on a lined baking sheet, sprinkle with sugar and grill on high till browned.

Fill the crepes with the grilled bananas and a spoonful of crème fraiche, drizzle with caramel and sprinkle with the almonds.

Recipe courtesy of Carnation

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