Crepes with cinnamon and caramelised bananas
Students are not known for their high-quality diets. Usually they exist on toast scraps, cereal and canned food. So when University of Sydney student our Homecook hero, Nicky MacColl began cooking curries, pasta, roasts, salads and desserts such as creme caramel and apple cake, it wasn't long before her friends were knocking down the door for lunch and dinner invitations.
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- 1 cup plain flour
- 1 cup milk
- 1 egg
- 1 tbsp caster sugar
- 1 tsp butter
- 2 ripe bananas
- 4 tsp brown sugar
- 2 tsp cinnamon
- Extra butter for cooking
Combine flour, milk, egg, caster sugar and butter and whisk until the mixture is smooth. Heat a widefrying pan and grease with butter, pour in half a ladle of crepe mixture and coat the whole pan so it is quite thin. Flip over after 1 minute and cook on the other side. Repeat with remaining mixture.To prepare the bananas, peel and cut lengthwise.
Combine brown sugar and cinnamon in a small bowl to remove lumps.
Heat remaining butter in a pan, shake in the sugar mixture then add the bananas and cook until sticky and caramelised. The sugar butter should get quite sticky.
Roll up the crepes and serve with half a caramelised banana and a scoop of vanilla ice-cream.
Makes four crepes