Banoffee crêpe baskets recipe
Classic banoffee pie is given a delicious twist in this gorgeous dessert, featuring sliced bananas, vanilla ice cream and silky toffee sauce all packaged up in golden, crispy crêpe baskets.
See method- Serves 8 (Makes 8 crêpes)
- 45 mins to prepare and 30 mins to cook
- 313 calories / serving
Ingredients
For the batter
- 50g plain flour
- pinch of salt
- 1 egg
- 150ml (5fl oz) semi skimmed milk
- 1 tbsp caster sugar
- 2 tbsp sunflower oil
- 2 tbsp melted butter
For the filling
- 3 bananas
- 1 litre vanilla ice cream
- 150g (5oz) toffee sauce
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Shop ingredientsEach serving contains
- Energy
- 1310kJ 313.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 34g
of the Reference intake
Carbohydrate 42.2gProtein 5.1gFibre 0.9g
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- To make the crêpes, sift the flour into a mixing bowl with the salt, add the egg and gradually add the milk, whisking until you have a smooth, creamy batter. Whisk in the sugar. Cover and leave to stand for 30 minutes. Preheat the oven to gas 4, 180°C, fan 160°. To cook the crêpes, you will need a small blinis pan, wipe with a little of the sunflower oil and heat, swirl a little of the batter over the pan - enough to just cover the base, cook for 1 minute, flip over and cook for a further 1 minute.
- Continue until you have 8 crêpes. Push each crêpe into a Yorkshire pudding bun tray (generally 4 holes to a tray so you can cook in 2 batches if preferred). Brush each crêpe with melted butter and bake for 8 to 10 minutes until golden and just beginning to crisp up. To serve, peel and slice the bananas, arrange over then base of each crêpe basket, top with a scoop of vanilla ice cream then drizzle each with a tablespoon of toffee sauce.
- See more Pancake recipes
