Cardamom rye crêpes, banana & salted caramel

Cardamom rye crêpes, banana & salted caramel

By
From
Nordic Light
Serves
4
Prep
10 mins
Cooking time
20 mins
Photographer
Simon Bajada

While you can’t go wrong with caramel and banana, the batter for this recipe is also great with savoury pairings like smoked salmon. It produces crêpes with a similar consistency to French galettes and keeps really well, so you can use the batter for up to a week after making.

Ingredients

Quantity Ingredient
3 large eggs
100g rye flour
150g plain flour
1/4 teaspoon salt
90g dried banana chips
15-30g unsalted butter
4 bananas, peeled and halved lengthways

Salted caramel

Quantity Ingredient
100ml maple syrup
115g honey, plus extra to serve
125ml coconut oil, melted
70g almond butter
1 teaspoon sea salt flakes

Method

  1. Add the eggs to a bowl together with 500 ml of water and whisk together. Continuing to stir, gradually sift over the flours and salt and mix together to form a smooth batter. Cover with plastic wrap, transfer to the refrigerator and leave to rest for 30 minutes.
  2. While the batter is resting, put the banana chips in a food processor and blitz for 10–20 seconds to a crumb-like texture. Set aside.
  3. For the salted caramel, place all the ingredients, except the salt, in the food processor and blend together to form a smooth, lump-free sauce. Pour into a bowl and stir through the salt flakes.
  4. To cook the crêpes, heat just enough butter to coat the base of a small frying pan or crêpe pan over a medium–high heat until the butter has melted and is bubbling. Pour in enough batter to create a thin coating on the base of the pan. Lift, tilt and rotate the pan so the batter forms an even, thin layer over the entire base. Cook for about a minute on each side, until bubbles start to appear on the surface and the edges are solid and easy to lift up with a spatula. Stack the cooked crêpes on a plate and cover with a clean tea towel to keep warm while you cook the rest, adding a little butter to the pan as needed in between crêpes (I find I use less and less as the pan seasons).
  5. To serve, divide the crêpes between plates and top with the banana halves. Spoon over the salted caramel and a little extra honey and scatter over the dried banana crumbs to finish.
Tags:
simon
bajada
new nordic
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