Description
Indulge in the delightful charm of Crêpes à la Banane, a sweet and comforting treat that evokes cherished memories of family brunches and snack time delights. With their light texture and naturally sweet flavor, these crêpes are ideal for an indulgent breakfast or a quick dessert. Imagine them drizzled with maple syrup or melted chocolate and topped with fresh banana slices. This recipe shines with the use of a high cooking temperature, achieving delicately golden edges, while allowing the batter to rest for 30 minutes ensures a tender texture. Prepare to wow your loved ones with these perfect crêpes, just bursting with flavor and easy to make!
Ingredients
- 250 g farine de blé
- 2 œufs
- 500 ml lait entier
- 50 g beurre fondu
- 1 banane mûre
- 1 pincée de sel
Instructions
- In a large bowl, sift the flour and add a pinch of salt.
- In a separate bowl, beat the eggs and mix in the whole milk and melted butter.
- Combine the wet ingredients with the flour mixture, stirring with a whisk until smooth. It’s okay if there are a few lumps.
- Mash the ripe banana in a separate bowl until smooth, then gently fold it into the batter.
- Cover the bowl with a clean cloth or plastic wrap and let the batter rest for 30 minutes at room temperature.
- Preheat a non-stick skillet over medium-high heat until water droplets dance on its surface. Lightly grease the pan with butter or oil.
- Pour a small ladle of batter into the skillet, spreading it into a thin disk. Cook for 2-3 minutes until the edges lift and the bottom is golden. Carefully flip and cook for an additional 1-2 minutes on the other side. Repeat with remaining batter.
- Serve warm, topped with banana slices, maple syrup, or melted chocolate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe (approximately 85g)
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: For a gluten-free version, substitute regular flour with gluten-free flour. To make these dairy-free, use almond milk and coconut oil in place of cow's milk and butter. Leftover crêpes can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.