Banana Caramel Crepes
1 1/4 cups plain flour
3 60g eggs
1 cup skim milk
1/3 cup water
10g unsalted butter, melted, for cooking
3 large or 6 small bananas
Juice of 1 lemon or 1 orange
10g unsalted butter
1/2 cup packed brown sugar
1/2 cup reduced-fat cream
1. Batter: sift flour into a bowl. Add eggs; stir with a wooden spoon until half flour is absorbed. Add half the milk; beat until smooth. Stir in remaining milk and water. Cover, chill for 30 minutes.
3. Sauce: place butter, sugar and cream in a saucepan. Stir over a very low heat until sugar dissolves and the sauce is smooth.
4. Crepes: brush a 16cm non-stick crepe pan with some melted butter. Heat pan over medium heat. Using a 40ml metal cooking spoon, pour batter into the pan, tilting pan to coat base. Cook until golden underneath, shaking pan occasionally to loosen crepe. Turn over with a palette knife. Cook other side until golden. Remove; keep warm. Cook the remaining batter, brushing the pan every third crepe.
5. Spoon banana evenly over centre of crepes; fold in half. Serve with caramel sauce.