
Truffle Crepes With Banana
Makes 20 crepes.
Preparation can be done well in advance and you can substitute bananas for another fruit.
Ingredients:
- 50g Truffle butter.
- 1 Egg.
- 300ml Butter Milk.
- 200g Flour.
- Pinch of salt and sugar.
Method:
- Sift the flour, add sugar and salt, make a well in the centre and add egg, milk and melted butter.
- Mix to a smooth thin paste. (When you dip in your finger it should run off leaving a thin covering on the finger).
- Heat in a non-stick pan, try and keep this at an even temperature while you cook the crepes, one by one.
- Use a ladle to measure the quantities into the pan, tilt the pan from side to side,
rolling the mixture around so you get an even thin covering. - Cook until set then flip the crepe over to cook the other side.
- Turn out to cool on the bench.
Filling:
- Use 1 banana for each guest.
- Peel and leave whole and roll them in some castor sugar.
- Pan fry to caramelise the sugar and this will also soften the banana, place them in a crepe and roll up.
- In the pan you cooked the bananas in, add 100ml of white wine and 20ml brandy.
- Reduce this by half and add 200ml cream. Reduce this mixture until it becomes thick and saucy.
You can sweeten this with sugar if you wish. - To finish the sauce add 25g of truffle butter and stir continuously until melted,
spoon this over the banana wrapped in crepe. - Serve with some ice cream of your choice or fresh whipped cream.