Banana crepe with walnut caramel

Pancakes are obtained thin and can be used for breakfast, skates etc
The taste of the banana is not expressed strongly and if we want to increase it, you can add sliced ​​banana between the layers, while the crepe will be higher

Banana pancakes
4 tablespoons butter, melted and cooled slightly
1 large ripe banana (peeled and grated should give about 1/2 cup)
1 cup (230 ml) milk
3/4 cup (95 g) flour
4 eggs
2 tablespoons sugar
1/4 tsp salt
1/2 tsp ground cinnamon (optional)

 - Grind banana blender with butter until smooth
 - Add the remaining ingredients and mix until uniform
 - Cover with foil and refrigerate the dough for at least an hour (better to leave at night)
 - Then get the dough, mix well, heat the pan (greased)
 - Bake pancakes on medium heat (pour about 1/4 cup)
 -! Do not put the pancakes in a pile until cool (I put a towel on the overlap)
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Lubricate cream pancakes:
Sour cream custard
by Valentina Peyppo

300 g sour cream
3 tbsp sugar
2 tbsp flour (no big hills)
1 egg
150-200 g butter

 - Mix the sour cream with the sugar, flour, egg
 - Cook in a water bath, stirring until thick
 - Cool, add the vanilla
 - Separately beat the butter
 - Add a spoonful of cold brew weight, continuing to whisk
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Nut Caramel - yummy)
1/2 cup (120 ml) cream (preferably fatty)
1/4 cup sugar (preferably dark, then get the color caramel toffee)
1 tablespoon butter, room temperature
1/2 cup chopped walnuts, toasted
pinch of salt

 - Mix the cream, sugar, butter
 - Warming in the fire in the tank with a thick bottom (I pan) to a boil
 - Reduce heat and simmer until thickened about 10 minutes
 - Add salt, nuts
 - Pour pancakes on top (just until cool)

You delicious moments)


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