Banoffee crêpes

    These decadent crepes incorporate everything you love about banoffee pie into a neat little parcel. You can make your own toffee sauce from condensed milk, if desired, but shop-bought works a treat and saves time.

    Cumbria, England, UK
    2 people made this

    Makes: 6 crepes

    • 100g (4 oz) plain flour
    • 1/2 teaspoon caster sugar
    • 1/4 teaspoon salt
    • 225ml (8 fl oz) semi skimmed milk
    • 1 egg
    • Filling
    • 6 digestive biscuits, crushed
    • 3 bananas, sliced
    • 6 tablespoons good quality shop-bought toffee sauce
    • Garnish
    • 6 dollops whipped cream
    • Chocolate shavings
    • Extra digestive biscuit crumbs

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Combine flour, sugar and salt in a bowl. Make a well in the centre of the flour and add the milk and egg. Beat well to combine.
    2. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 60ml (2 fl oz) for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
    3. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side.
    4. For the filling, as the crepe is cooking on the final side, add 1 tablespoon of toffee sauce, banana slices and digestive biscuit crumbs. (Add concentrated on one half of the crepe; it'll be easier to fold.) Gently fold the crepe into a triangle. Repeat with remaining crepes.
    5. To serve, garnish each crepe with a generous dollop of whipped cream, then sprinkle with chocolate shavings and digestive crumbs. Enjoy!

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