Honey crepes with caramelised bananas and mascarpone

The secret to the perfect crepe is its thinness. While you can fill your crepes with almost anything, this caramelised banana and honey version absolutely pops and if you love your honey then an extra drizzle before serving never goes astray.

Is it true that consuming bananas will keep mossies away? Credit: Brett Stevens

• serves

  4

• prep

  20 minutes

• cook

  12 minutes

• difficulty

  Easy

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.