Name: Eggless Banana Crepes with Coconut Caramel
Ingredients: 2 pieces Bananas; 1 tbsp Brown Sugar; ⅛ tsp Lemon Juice; 24 g Castor Sugar; 40 g Flour; Salt; 50 g Amul Cream; 100 ml Coconut Milk; 80 ml Milk; 14 g Melted Butter; Butter; 80 g Brown Sugar; 30 g Coconut Milk; 2 tbsp Water; ½ tsp Sea Salt

AuthorMeg's Kitchen

Rating

Apart from being an absolutely smashing dessert recipe. This recipe also happens to be an addition to our fabulous Asian Cooking Workshop, since we didn’t have a dessert recipe for the workshop!! Now with this yummm recipe that can be pre-made and kept, our workshop feels complete. The twist to the recipe is the coconut flavour going all through. You will love this version for sure. Do try and let us know how you liked it.

Yields1 Serving

Ingredients for the Caramelised Banana

2 pieces BananasLarge

1 tbsp Brown Sugar

⅛ tsp Lemon Juice

Ingredients for the Crepe

24 g Castor Sugar

40 g Flour

Salt

50 g Amul Cream

100 ml Coconut Milk

80 ml Milk

14 g Melted Butter

ButterAs needed to cook

Ingredients for the Caramel

80 g Brown Sugar

30 g Coconut Milk

2 tbsp Water

½ tsp Sea Salt

Slice the bananas length wise and then half them. Sprinkle the brown sugar and lemon juice. Combine well and set aside for later use.
Next, in a bowl combine together flour, castor sugar and salt. Mix well and set aside.
In another bowl, add in the wet ingredients for the recipe. Start with adding, amul cream, coconut milk, milk and melted butter. Whisk everything well together.
Now slowly add in the liquid ingredients into the dry bowl and continuously mix until ingredients of both the bowls are combined well.
Now rest the crepe batter while you make the caramel.
Add brown sugar for the caramel into a heavy bottom pan, add water and try it coat the sugar with the water.
Now heat the pan on medium heat, until the brown sugar begins to caramelise, and you can smell it. Once you have achieved the desired thickness, carefully add in the coconut cream and mix well.
Cook the caramel for 1 minute and then add in the sea salt. Switch off the flame and let the caramel cool.
Now heat a non-stick flat pan on low heat. Give a very light brush of butter to the pan, remove any excess butter using a kitchen paper.
Making sure the pan isn’t hot but very slightly warm, spread out a little less than 1/2 cup of the batter evenly by swirling the batter into the pan.
Cook for 3-4 minutes on one side before you flip it over. Watch the video of see the technique.
Remove and continue to do the same with the remaining batter.
Make sure to line each crepe with parchment paper or they may stick.
Now to plate up the crepe, place the bananas into the crepe and fold into the desired shape.
Drizzle the caramel sauce and serve as it is or with ice cream.

NOTES :-

You can add flavours of your choice, such as chocolate chips, nuts, berries, spices etc while serving.
Watch the video to learn the exact technique.
You can use any other fruit of your choice as well.

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Ingredients