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Crepes with Roasted Bananas and Barbados Cream
Prep 10 min
Cook 30 min
Serves 8
For the bananas
4 bananas, peeled, cut in half lengthways and then widthways into quarters (400g net weight)
20g unsalted butter, melted
1 tbsp soft dark brown sugar
0.25 tsp ground ginger
For the crepes
100g plain flour
2 tsp soft dark brown sugar
Salt
2 large eggs
300ml full-fat milk
50g unsalted butter, for frying
20g flaked almonds, lightly toasted
For the barbados cream
200g mascarpone
300g extra-thick, Greek-style yoghurt
1 tsp vanilla paste or essence
70g soft dark brown sugar
2 tbsp spiced dark rum
Heat the oven to 200C/390F/gas mark 6. Lay the bananas snugly on a medium oven tray. Drizzle with the butter, then sprinkle with the sugar and ginger, and roast for eight minutes.
Turn the grill to its highest setting, then grill the roast bananas for three to four minutes more, until golden-brown and soft.
While the bananas are roasting, make the crepe batter. Put the flour in a medium bowl with the sugar and a quarter-teaspoon of salt, then whisk in the eggs.
Add the milk bit by bit, whisking continuously, until you have a smooth, thin batter.
Melt 5g butter in a medium frying pan on a medium-high heat. Once it’s bubbling, add three tablespoons of the batter and swirl around the base of the pan.
Cook for a minute or two, flip over and cook for just 30-60 seconds more – you may need to lower the heat. Transfer to a warm plate, and repeat with the rest of the butter and batter.
You’ll end up with at least eight good crepes – the first and last ones tend not to be perfect. Cover and keep warm.
For the barbados cream, mix the mascarpone, yoghurt and vanilla until smooth. In a small bowl, stir the sugar into the rum, to dissolve.
To serve, put one crepe on each of eight plates. Lay two banana quarters at the top edge of each crepe, then fold the crepes over their centres into half-moons, but not so much that the
bananas are covered completely.
Spoon a dollop of cream on the crepe and next to the banana, dribble a teaspoon and a half of the rum mix over the cream, sprinkle with flaked almonds and serve.
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