Who doesn’t love banoffee? Banoffee was my second post on this blog. Looking back at these last couple of months, I don’t think I have enjoyed cooking more. I love sharing recipes and it helps me stay motivated to be more creative. This dish is one such!
It starts with a basic crepe! And then BAAMMM!! It turns into a beautiful swan! The basic crepe gets a chocolate marble and some beautiful silky toffee and some freshness from the bananas. The oh so light whipped cream helps completely balancing the rich toffee and bananas. And surprise, (not so much) it goes amazingly with ice cream too. If you do not want to waste time whipping cream, you can easily substitute it with some ice cream. Some prefer it that way- Warm crepes and toffee with cold ice cream!
The crepe batter is pretty simple- Just mix all the ingredients. It should resemble thick cream. Divide the crepe batter into two and stir in the cocoa powder. Set it aside for 20-30 minutes and make the toffee sauce.
For the toffee sauce, you can use one of these options- First, a dulce de leche made from condensed milk- Here. Or in a saucepan, add all the ingredients, mix and let it boil. Once it boils, reduces the heat to medium and whisk continuously till you get a thick rich toffee sauce. Set it aside to cool.
To make the crepes, heat a non-stick pan, Add a ladle of both the batters and swirl it around in circular direction. Do not heat the pan too much, otherwise, the end result will be all porus, edible but not pleasing to look at. It will not have the smooth finish a crepe should have. You can even switch off the flame and switch it back on once you add the batter. Once it starts to leave the sides of the pan, flip it once for 5 seconds.
To assemble, spread the toffee sauce on one half of the crepe, layer it with bananas followed by whipped cream or ice cream. Fold the other half on top, and roll it into a quarter.
Recipe (Makes 4 Crepes)
Flour- 1/2 Cup
Sugar- 1/4 cup
Egg yolk- 2
Milk- 1/2 Cup
Butter- 6 Tablespoons
Cocoa Powder- 1 Tablespoon
Butter- 1/2 Cup
Sugar- 6 Tablespoon
Cream- 1/4 Cup
Milk- 1/2 Cup
Bananas- 3 Large, Sliced
Whipped Cream or Ice cream- 1 Cup
To make the crepes, Mix all the ingredients, except the cocoa powder. Divide the batter into two bowls and add the cocoa powder to one of them. Let it rest for at least 20 minutes. Heat a non-stick pan and add a little butter. Once it melts, lower the flame to a minimum, and add a ladle each of the plain and cocoa crepe patters. Swirl it around in a circular motion. Let it cook before flipping it once.
To make the toffee sauce, in a saucepan, add all the ingredients and mix well. Let it cook on medium heat, stirring occasionally with a spatula for about 15 minutes. It will thicken to a spread/ jam consistency.
To assemble, lay the crepe on a plate, spread the toffee sauce generously. layer bananas over it in one of two layers and the whipped cream or ice cream. Fold it in half, and then in quarters and serve with a generous dollop of whipped cream on the side and a dusting of cocoa powder or grated chocolate on top.