crepe pancakes filled with caramel and bananas

by Sam on November 27, 2013

crepe pancakes filled with caramel and bananas

crepe pancakes filled with caramel and bananas

I have fond memories of eating something similar to this at pancake place in Mowbray many years ago. I can’t remember the name. When I refer to pancake, it is in the South African context which is along the European lines of a crepe and not an American-style thicker pancake. Pancakes are pretty versatile and are wonderful served simply with cinnamon sugar and a squeeze of lemon, but I love the combination of fresh banana’s with caramel. Rolled up in a pancake its pure heaven for me. Warmed even better. A dollop of vanilla ice cream to finish off this dish is a must.

As far as pancakes (crepes) go, I have been on a mission to find the perfect recipe. With only four ingredients, how hard could it be? I found my moms recipe but it had such huge quantities which were difficult to divide, so I turned to two well-known international celebrity chefs for their recipes and was dissaponted in both. One was too fluffy and the other too eggy with crisp edges. I just wasnt winning, I tweeted about my dilemma and a friend of mine @BigBigJoe1 alerted me to his favourite recipe by well known South African foodie Peter Veldsman, from his book ‘Food of the Century’. It is one of the best tasting crepe recipes I’ve found with a lovely texture that holds a filling very well.

crepe pancakes filled with caramel and bananas

So I had pancakes coming out of my ears last week but am so thrilled to have found this amazing recipe. It’s a keeper. Its fantastic in a svoury dish too, so watch this space for my chicken, leek, mushroom and Parmesan bake.

This is the last recipe in the series that Sasko have asked me to do using their fabulous range of flours. I have enjoyed it all so much (the flour and the recipe creation).

*Cooks Notes ~ When mixing the batter use a food processor, electric whisk or a hand held blender. You want to work it hard and get all the lumps out. Pancakes are best made in a very good non-stick frying pan, one with all the teflon intact. I also find that they work best with very little butter or oil as too much tends to make the batter drag across the pan when you swirl instead of coating it perfectly. I grease the pan lightly for the first 2 and then leave it ungreased for the rest. It seems to develop as you go. Its a total mystery why the first 1 – 2 pancakes always flop, so if anyone has any explanation for this please do share. I added 2 tablespoons of cream to the caramel treat (a boiled tin of condensed milk) because I wanted to make it more of a sauce consistency, but it’s not necessary, especially if you are heating it. Fill the pancakes and microwave for 30 seconds before serving if you want them warm. The recipe recommends chilling the batter in the fridge for an hour which I skipped as I was in hurry. I imagine that this only improves it further. A little lemon juice prevent the sliced bananas from going brown and also adds a slight zingy edge which breaks the sweetness and I like.

Recipe – slightly adapted from Peter Veldsman

crepe pancakes filled with caramel and bananas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 - 22 pancakes

crepe pancakes filled with caramel and bananas

Ingredients

  • pancakes
  • 250g Sasko Cake Flour
  • 1t baking powder
  • 1t caster sugar
  • 1t salt (fine)
  • 4free-range eggs
  • 500ml milk
  • 2T brandy
  • 125ml sunflower oil
  • filling
  • caramel treat or any caramel sauce of you choice e.g. dulce de leche
  • sliced bananas
  • vanilla ice cream

Instructions

  1. In a bowl combine the flour, baking powder, salt and sugar. Mix.
  2. In a separate bowl beat the eggs until light and fluffy (I used an electric hand held whisk). Add the milk and beat well.
  3. Add the egg / milk mixture to the dry ingredients and mix thoroughly for a few minutes until well combined.
  4. 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.
  5. Store the mixture in the fridge for an hour or longer until ready to use.
  6. 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.
  7. Spread over a spoon of caramel, add sliced banana's and roll up the pancake. Heat in the microwave if you want it warm, and serve with a scoop if vanilla ice cream

Notes

Prep time excludes the resting time in the fridge

http://drizzleanddip.com/2013/11/27/crepe-pancakes-filled-with-caramel-and-bananas

Disclaimer ~ This is a sponsored post and part of a series of recipes Sasko have asked me to develop using their flour. You can also check out all the fun and more recipes on the Sasko Facebook page.If you are interested in checking out the other recipes in my Sasko series:

crepe pancakes filled with caramel and bananas

crepe pancakes filled with caramel and bananas

crepe pancakes filled with caramel and bananas

The other recipes in my Sasko Flour series are:

beetroot and carrot cake with caramel cream cheese frosting 

easy pumpkin and parmesan scones with thyme

easy cheese and herb bread

apple cake with maple cream cheese frosting

bacon and zucchini quiche

Sasko recipes by Drizzle and DipBacon and zucchini quiche

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

 

Leave a Comment

{ 15 comments… read them below or add one }

Lori November 27, 2013 at 10:26 am

Decadent and right up my alley!

ThisBakerGirlBlogs November 27, 2013 at 10:27 am

Saw this on my Instagram feed and just had to pop over here immediately for the recipe – it looks incredible!! Love it :)

Sam November 27, 2013 at 10:30 am

Thanks This Baker Girl, Such an awesome crepe recipe with a dash of brandy for good measure.

Lia November 27, 2013 at 2:27 pm

Hi Sam,
I love pancakes and your look so delicious with the caramel and the bananas filling.
Cheers,
Lia.

jenny November 27, 2013 at 2:33 pm

Sam, Yet another one to try. These look just so yummy. You say that you add 2 tablespoons of something to the tin of caramel to make it more of a sauce. What is the ‘Something’?. Thank you, Jenny

Frank Mosher November 27, 2013 at 3:23 pm

Going to try this recipe shortly as a big crepe fan. Can’t be both: These are crepes not pancakes. Thanks

Pippa J November 27, 2013 at 3:48 pm

Yay, saw this on twitter and have been waiting with baited breath for you to publish the recipe. Pancakes are one of my biggest pregnancy cravings, can’t wait to try these!!

Maria @ Sift & Whisk November 27, 2013 at 5:10 pm

This is so crazy! A week or so ago my husband made us some crepe-like pancakes because we were trying to emulate the pancakes from Pamela’s Diner in Pittsburgh. We cooked ours in clarified butter to crisp up the edges, then rolled half a banana in them and topped them with maple whipped cream. We promptly went into a food coma afterwards! These look awesome, so perhaps we’ll try this recipe next time we get a thin pancake craving!

Jeanette November 27, 2013 at 7:40 pm

Super yummy!
Do you know Marie from 66SF the blog?http://66squarefeet.blogspot.com/
I am sure you all could cook and eat a storm! I love the blog- Making your galettes for US Thanksgiving tomorrow.
:)

Two Red Bowls November 28, 2013 at 12:50 am

Gorgeous. And so funny that you said your first couple pancakes don’t turn out — mine are always a bit funny, too! I make the fluffy American version, but I always accept that the first one or two pancakes will just always be slightly off. Definitely yummy, but not the most photogenic. :) Thanks for this lovely post.

Sam November 28, 2013 at 9:06 am

Thanks Two red bowls – I wonder what causes the first few to flop? one of lives big mysteries :-)

Sam November 28, 2013 at 9:07 am

He Jeanette, No I dont know here but I know she has a fab blog and launched her book in Cape Town last night. I was invited but couldn’t attend. I look forward to seeing it and possibly reviewing it here.

Sam November 28, 2013 at 9:08 am

Hi Maria, OMG maple whipped cream!! yeas please that sounds stunning.

Sam November 28, 2013 at 9:09 am

Enjoy Pippa and let me know what you think of them.

Laura (Tutti Dolci) December 1, 2013 at 8:28 am

What decadent crepes, I love the caramel!

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