This past Saturday, we had a power failure that lasted roughly 10 hours, which meant that cooking was not on the cards for me.
As soon as the power came back online, I had to get ready for temple and when temple finished it was too late and I was way way too tired to stand in front of the oven and bake.
The plan for Sunday tea time’s treat was supposed to be ice cream with sauce, but then, I had a brilliant brain wave, why not try and make crepes. I haven’t crepes in forever, the last time I made crepes was for my dad’s work function and they were just simple sugared and cinnamon crepes.
Today I decided to make the eggless version that was filled with sliced caramelised bananas and Nutella.
I was a bit sceptical, because eggless crepes are normally stiffer than I would expect, but they were actually very very nice and not sweet as all.
Ingredients for the crepes batter:
- 1 x cup cake flour, sifted.
- 1 ½ x cups almond milk.
- 1 x flax egg ( 1 x tbsp. crushed linseed mixed with 3 x tbsp. boiling water and allowed to stand for 5 minutes).
- Whisk together all the ingredients.
- Pour into a greased pan, roughly ½ x cup of batter at a time.
- Fry on both sides for about 2 minutes each side.
Ingredients for the caramelised sliced bananas
- 4 x tbsp. rama margarine.
- 2 x tbsp. light brown sugar.
- ½ x tsp cinnamon powder.
- ¼ x tsp nutmeg powder.
- 3 x bananas, peeled and sliced.
- Melt the margarine in a pan, add the spices and sugar and stir well.
- Add the bananas and mix so that the bananas are coated with the sauce.
- Allow the mixture to come to the boil, remove from the stove and allow to cool before filling the crepe.
To assemble the crepe:
- Evenly spread Nutella over the crepe, spoon some banana mixture along one side of the crepe and then roll up.