Culinarty

After experimenting with different ingredients to add to the crêpes batter, the banana crêpe turned out to be the winner when comparing: taste, looks and the batter’s behavior when cooking the crêpes.

What did I learn from trying to add other ingredients to the batter?

First of all, any new ingredient I decide to add, it should mix perfectly with the ordinary crêpes batter in order to get a homogenised smooth batter again (grated raw ingredients tend to get burned while cooking the crêpes and thus pretty much ruin the crêpe’s looks. Grated carrots or Granny Smith apples left small burned spots on the surface of the crêpe).

Second: I will never again combine carrots with ground cinnamon, especially if the carrots are really flavourful. That turned out to be a big no-no for me.

The cinnamon’s flavour is enhanced by combining it with icing sugar. I can hear you laughing you know! You probably already knew that, but I’ve discovered it just now. Yes, really !

From now on, when I will be adding other ingredients to the batter, I’ll make sure the batter’s thickness remains pretty much the same as the thickness of an ordinary crêpes batter.

Ingredients

• • 2 medium eggs
• • 400 ml milk (room temperature) + 100 ml (about 50 ml extra milk for each banana)
• • 230 g bread flour
• • A pinch of salt
• • 2 puréed bananas
• • 1 Tbsp sunflower oil
• • Ground cinnamon
• • Icing sugar
• • Raisins/grated mango

Directions

Nothing complicated! Make the batter following these directions, add the 2 puréed bananas and the extra milk (100 ml or 1/3 cup). Mix well and cook the crêpes as explained here.

When the crêpes are cooked and ready to be served, mix the icing sugar with the ground cinnamon (about ½ tsp ground cinnamon to each heaping Tbsp of icing sugar should be fine, but that’s really a matter of taste, so it’s up to you). Sprinkle each crêpe with raisins/grated mango and icing sugar-cinnamon mix.

Enjoy while still warm!