Crepes with Banana Currant and Butterscotch Sauce

My Favourite Crêpes

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_2841The word crêpe is a French word derived from the latin word, crispa, meaning ‘curled.’ Crêpes are widely eaten in France, Belgium, Quebec and many parts of Europe as well as North Africa and Japan. They can be served for breakfast, lunch, dinner or dessert, depending on the filling. Savoury crepes with ham, sausage, and cheese can be served for dinner and sweet crepes with Strawberries and Cream can be served for breakfast. You can fill them with virtually anything you dream of, that suits your palate.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4071The basic ingredients are eggs, milk, butter and all-purpose flour. For savoury crêpes, the all-purpose flour can be substituted with buckwheat flour, which is gluten free.

In South India, crêpes made  of fermented rice batter and black lentils, and are called dosa. Dosa is commonly eaten as a breakfast or dinner dish. It’s served hot, either folded in half or rolled like a wrap with some chutney and sambar. The crepes I made today can be served for breakfast or as a dessert. I wish all my friends in the US a “Happy Thanksgiving” Kindly mail me a turkey leg or some left over pies. I wish you a fabulous weekend.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4028Please assemble all ingredients before you start. For the crepes: sift the flour and make a well in the centre.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4031In another bowl, combine the egg, egg yolk, buttermilk, and butter

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4034 and whisk until combined.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4036Gradually whisk into the flour,  the combined egg-buttermilk mixture until the batter is smooth. Do not over mix; otherwise the crepes will be tough and leathery.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4038Cover and set aside for 30 minutes. Meanwhile soak the currants in port or sherry and set aside.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4053Heat a small crêpe pan over medium heat. Brush lightly with oil, pour ¼ cup of batter into the pan, swirling quickly and thinly to cover the base. Cook for 30 seconds,

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4058then flip the crêpe and cook the other side until lightly browned.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4063Set aside, covered, while cooking the remaining batter.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_2846Assemble the crepes: arrange bananas over a quarter of each crêpe, top with the soaked currants and drizzle with a little sauce. Fold the crêpes into quarters, then arrange in fours on plates. Pop into the microwave for about 30 seconds then drizzle with more sauce and scatter with hazelnuts. Serve.

Crepes with Banana Currant & Butterscotch Sauce myfavouritepastime.com_4072They were boozy and delicious. I added a long drizzle of honey….

Crêpes with Banana Currant & Butterscotch Sauce

Preparation time: 30 minutes + 30 minutes standing time. Cooking time: 45 minutes; Makes: 16 crepes

Ingredients

Crêpes

  • 125g (1 cup, 4.5oz) all-purpose flour
  • 1 egg + I egg yolk
  • 375ml (1½ cups) buttermilk
  • 30g (2 tablespoons) butter, melted

Filling

  • 75g (½ cup; 2.6oz) currants, (Zante currants)
  • 1 tablespoon port or sherry
  • 4 ripe bananas, thinly sliced just before use
  • Good quality butterscotch sauce
  • 70g (½ cup) hazelnuts, toasted

Instructions

  1. For the crêpes: sift the flour and make a well in the centre. In another bowl, combine the egg, egg yolk, buttermilk, and butter and whisk until combined.
  2. Gradually whisk into the flour, the combined egg-buttermilk mixture until the batter is smooth. Do not over mix; otherwise the crêpes will be tough and leathery. Cover and set aside for 30 minutes.
  3. Meanwhile soak the currants in port or sherry and set aside.
  4. Heat a small crepe pan over medium heat. Brush lightly with oil, pour ¼ cup of batter into the pan, swirling quickly and thinly to cover the base. Cook for 30 seconds, then flip the crepes and cook the other side until lightly browned. Set aside, covered, while cooking the remaining batter.
  5. Assemble the crêpes: arrange bananas over a quarter of each crepe, top with the soaked currants and drizzle with a little sauce. Fold the crêpes into quarters, then arrange in fours on plates. Pop into the microwave for about 30 seconds then drizzle with more sauce and scatter with hazelnuts. Serve.

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40 thoughts on “Crepes with Banana Currant and Butterscotch Sauce

  1. How about I trade you a turkey leg for one of your crepes? 🙂 I’ve now had 2 Thanksgiving dinners and have had my fill of turkey. But no one served crepes and these look absolutely delicious and just what I need right now! Maybe one day someone will invent a way for us to zap food to each other around the world so we can all try what everyone is making…

    1. Okay can I have 4 turkey legs for 2 crepes? how is the new year? I hope you are having a whale of a time despite missing the Basket ball game. Wish you the best of 2015
      Liz

  2. OH MY GOD! What a filling. I love that you soaked the currants, and that you used them at all! I’m about to use some in a yeasted bread, only because I actually found some at a store. Fabulous crepes!!!

      1. Hello Liz, I’m fine thanks. Very busy year almost over and then I plan to get back to blogging. Enjoyed following your blog over the last year.

        1. Thank you, Lain. I enjoyed the awesome photos you have on your blog! I wish you a merry x-mas and the best of then new year. Times are busy for me too right now. Have a lovely weekend!
          Liz

  3. Oh, wow. I just finished a massive thanksgiving meal (we celebrated a day late) and read your post, and I am literally drooling at the thought if these. Yummy!!

    1. Oh thanksgiving was delicious. I had a huge leg of turkey, and lots of food. How is the new year! I hope everything is great for you. Happy New Year!!!!
      Liz

    1. Dried bread and cheese Ralph, unbelievable because you have that pretty lady cooking your dinners and lunches. My warm wishes to her!!! Have a great weekend!
      Liz

  4. Liz, These look incredible! You are such an amazing cook. You make all the things that I only aspire to. Thank you for the Thanksgiving wishes, and I hope you enjoyed yours as well a few weeks ago.

    1. I have just been admiring all the nice food you cooked last year. I shall be knocking your door several times this year…Have a lovely 2015
      Liz

  5. When I would make these (years ago), a giant teenaged boy would eat them as fast as I could make them even using four 8-inch pans at once. Eventually, he filled up. Then I could make some for dinner. Filled them with a delicious crab filling and drizzled with a Swiss cheese sauce that had capers and white wine in it. Haven’t made them for decades.

    Virtual hugs,

    Judie

    1. HI Judie,
      I think next time I’ll try to make some with sea food filling and some nice gooey cheese. You’ve wet my appetite and now I’m already planning for some over the weekend. How goes life for you? Happy Thanksgiving. Have you finished eating turkey? We had Thanksgiving several weeks ago. Now I only have a picture of the turkey on a roasting pan. Have a lovely evening and a wonderful weekend.
      Virtual Hugs!
      Liz

      1. We don’t do holidays, so dinner tonight is just ordinary – skirt steak, mashed potatoes, butternut squash, broccoli. I’m using my thermal cooker for the potatoes and broccoli. Squash is from the other night. Will start to cook the steak in about half an hour or so. We eat all our meals late.

        1. Oh well I had an ordinary dinner too, tonight. Nothing special but it was nice and filling, I ate some roasted chicken drumsticks with some sautéed kale and steamed rice. Enjoy your steak and butternut squash. Have a goodnight!
          Liz

  6. Oh my, scrumptious and my mouth is watering. Please say you will come cook for me! I love the combination of things and the butterscotch sauce. Heaven! I’m now going into second week of a very nasty virus, almost bed ridden, bronchitis type thing and now on antibiotics. I hate being sick! And what’s worse, my throat is extremely sore so swallowing is very painful. Haven’t eaten for two days since the throat thing started. As my cousin would say…..sucks to be me! So I’ll just keep gazing at these luscious looking crepes in anticipation for when I can make and enjoy them! Hope you are well Liz, and everyone in your family.

    1. Oh Sandy I am so sorry to hear you’re sick and have a nasty sore throat. I hate sore throats. They make one feel terrible 24 hours a day. Even swallowing saliva is a problem. I should go for the “flu shot” I’ve been procrastinating everyday. I hope you’re going to feel better soon. I shall keep my fingers tightly crossed for you and say a little prayer as well. Please keep warm and take care and try to have a lovely weekend. Thanks so much for leaving a note despite feeling lousy. My best wishes to your family.
      Virtual Hugs to you!!!
      Liz

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