These crepe pancakes filled with caramel and bananas are a nostalgic recipe that takes me straight back to my youth. Caramel and banana is a delicious combination and I have used store-bought caramel treat for convenience (and becasue its so thick and delicious).
I have fond memories of eating something similar to this at a pancake place in Mowbray many years ago but 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 bananas with caramel. Rolled up in a pancake it’s 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 mom’s 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 disappointed in both.
One was too fluffy and the other too eggy with crisp edges. I just wasn’t winning, I tweeted about my dilemma and a friend 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.
So I had pancakes coming out of my ears last week but I am so thrilled to have found this amazing recipe. It’s a keeper. It’s fantastic in a savoury dish too, so watch this space for my chicken, leek, mushroom and Parmesan bake.
This is the last recipe in the series that Sasko has asked me to do using their fabulous range of flours. I have enjoyed it all so much (the flour and the recipe creation).
Tips & tricks to make perfect crepe pancakes
When mixing the batter use a food processor, electric whisk or a hand-held blender. You want to work 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 pancakes and then leave it ungreased for the rest. It seems to develop as you go. It’s 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 a hurry. Ideally make hte batter the night before you need it. I imagine that this only improves it further. A little lemon juice prevents the sliced bananas from going brown and also adds a slight zingy edge which breaks the sweetness and I like it.
Recipe – slightly adapted from Peter Veldsman
The other recipes in my Sasko Flour series are:
Crepe pancakes with caramel and banana
- 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
- caramel treat or any caramel sauce of you choice e.g. dulce de leche
- sliced bananas
- vanilla ice cream
- 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