serves
4
prep
20 minutes
cook
12 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
12
minutes
difficulty
Easy
level
Ingredients
Caramelised bananas
- 150 g orange blossom honey, warmed
- 4 bananas, skin on halved lengthways
- 1 tbsp brown sugar
- 200 g mascarpone
- extra honey for drizziling
- 4 tbsp hazelnuts, chopped
Crepes
- 2 cups plain flour
- pinch salt
- 2 eggs, lightly whisked
- 2 cups milk
- 2 tsp honey
- 2 tbsp butter, melted and cooled
Instructions
To make the caramelized bananas, preheat grill to high. Place bananas on an oven tray lined with foil. Brush honey onto flesh of bananas and sprinkle with sugar. Grill for 3 minutes or until sugar has caramelized. Set aside.
To make the crepes, sift flour with salt in a large bowl and make a well. Add eggs, milk, honey, and butter and whisk together. The batter should resemble thin cream.
Heat a 30cm crepe pan or flat based saucepan to a medium heat. Grease well with butter.
Pour ½ cup of batter into the centre of the pan and spread it into the edges of the pan using a crepe paddle or by lifting the pan. Cook each crepe for 1 minute or until it looks firm and lightly browned. Then using a wooden spatula, flip crepe and cook for a further 30 seconds.
To assemble, fold the crepes into triangles, place 2 banana halves on each crepe. Dollop with a tablespoon of mascarpone per serve, drizzle with honey and hazelnuts.
Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
