08 Feb 2022
35 Minutes | easy | Serves 4
In a small saucepan, melt the butter for the crepes and set aside to cool a little.
In another small pan, combine the butter, honey and lemon juice and heat gently until the butter has melted and everything is combined. Set aside.
Place the flour in a bowl, add a pinch of salt and whisk in the eggs and milk.
Stir the melted butter into the crepe batter and very lightly grease the skillet. Then, transfer a ladleful of batter into the skillet and quickly swirl it around – you can do this using heatproof gloves, or use the back of the ladle.
The batter will cook quickly. After 30 seconds or so, use a spatula to gently lift the edge of the crepe and flip it over.
Cook the other side of the crepe, then remove from the pan and set aside and keep warm while you cook the others, re-greasing the pan as necessary.
Once the crepes are cooked, caramelise the bananas. Toss the bananas in the honey butter mixture to coat, then cook in the skillet until caramelised, a few minutes on each side.
To serve spread the crepes with a little Nutella, then fold and place on a plate. Top with extra Nutella, the caramelised bananas and a dusting of icing sugar.
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