What you need

(4-6 portions)

For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream

For banoffee ‘pies’:
4 – 6 ripe but firm bananas
400ml double cream
Joe & Seph’s Salted Caramel Sauce

Dad's Recipe Tales

Pancake Day banoffee indulgence

WDC has been busy working with pancakes in readiness for Pancake Day. We have also been collaborating with the successful Joe & Seph’s brand in developing recipe ideas for their caramel sauces. These pancakes use Salted Caramel Sauce and bananas to make a perfect pancake version of banoffee pie!

How Dad Cooked It

In a large bowl whisk together the milk, cream, eggs, salt and sugar. Slowly whisk in the flour until very smooth. (This can be done in a large food processor or blender in two batches if preferred.)
Heat a 20cm – 24cm crepe pan or frying pan on a medium to high heat. Pour a small amount of vegetable oil on the pan and work into the surface with a kitchen towel. Start using batter to practise and help season the pan – don’t worry if they are not perfect. (These can be kept aside for later.) Take about 70-80ml batter and pour onto one side of the pan, immediately swirl the batter around and down to cover the whole pan, pouring off the excess into a bowl (the excess can be added to the batter and used again.) When the crepe is covered in small holes and is cooked and browned on one side, carefully turn the crepe over with a spatula and cook on the other side until browned. Place the cooked crepe on greaseproof paper over a cooling rack. Interleave each crepe with greaseproof paper to make a stack. Continue until all the plain batter is used. You should have at least 12 good crepes.
To make a banoffee ‘pie’: first peel and cut the banana in half, then make four slices along the length of the banana halves.
Whip the cream until it reaches the stiff peak stage and place in a piping bag.
With each crepe, fold in half, then make a triangular ‘cone’ shape by folding the crepe in thirds, using centre of the crepe’s straight edge as the point of the cone. Place sliced bananas in the crepe cone and fill each with whipped cream.
Finish the presentation with salted caramel sauce poured under the cream and over the bananas. If preferred do this use a piping bag.

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Banoffee Pie Pancakes

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Dad's Recipe Tales

How Dad Cooked It

Cassoulet de Toulouse à la Pappa

The Laughing Cow Lightest Loaded Quesadilla

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

GET THE LATEST STUFF!