Sweeten up with banana crepe pockets in dipping sauce
Australian palates may be more accustomed to fluffy pancakes or portly little pikelets, but the thin crepes favoured by the French can make the perfect snack or post-dinner indulgence. Easily adapted to sweet or savoury, crepes are often topped or cocooned in various condiments, from a squeeze of lemon and a dusting of icing sugar, to a simple berry compote or spinach and cheese. We’ve opted for a creative twist on presentation by gathering the crepes into pockets, stuffing them with sliced banana and serving them in a warm chocolate dipping sauce.
INGREDIENTS
Crepes
1 cup plain flour, sifted
2 teaspoons sugar
1/4 teaspoon salt
2 large eggs
2 teaspoons butter, melted
1 cup milk
1/2 cup water
additional butter for cooking
2 bananas, sliced
ribbon
Dipping sauce
150 g milk chocolate, chopped
100 g dark chocolate, chopped
250 ml cream
2 tablespoons golden syrup
TO MAKE
Place the flour, sugar, salt, eggs, butter, milk and water in a bowl. Beat until well combined and small bubbles appear in the batter. Cover and set aside for at least 30 minutes to allow the batter to rest.
Heat a large pan over medium heat and add a little butter to coat the bottom. Pour in approximately 1/3 cup of batter at a time and swirl to form a thin, even layer on the bottom of the pan.
Cook for a few minutes until the bottom of the crepe is golden. Use a spatula to flip the crepe and cook on the other side for a minute or two. When golden on both sides, transfer the cooked crepe to a plate lined with paper towel and cover to keep warm.
Repeat the cooking process until you’ve used up all the batter, adding extra spoonfuls of butter to grease the pan as needed. If the crepes are sticking to each other as you stack them, simply place a piece of wax paper between each.
Meanwhile, to make the dipping sauce, roughly break the chocolate into smaller pieces, then place in a small pan over a low heat. Pour in the cream and golden syrup, and stir slowly until melted.
To form the crepe pockets, lay one crepe at a time on a clean surface and place a few slices of banana in the centre. Gather the crepe a few centimetres from the edge to form a pocket, then secure carefully with a clean ribbon.
To serve, pour the warm dipping sauce into a plate or bowl and sit a few crepe pockets on top. Dunk away!
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