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Ricotta Crepes With Banana and Coconut Caramel

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“From Australian BH&G Diabetic Living. They have this listed as a breakfast dish but I honestly believe it would also make a nice dessert as well but at the moment due to our floods a month or so ago bananas are hellishly expensive so will not be on the menu soon but hopefully when the price comes down will make for the DM and DS as I don't care for cooked banana myself but they love them. TIP - cut cooking time in half and use two separate pans to cook the crepes.”
READY IN:
45mins
SERVES:
4
YIELD:
4 occasional breakfast
UNITS:
US

Ingredients Nutrition

Directions

  1. Crepes - Put the flour in a medium bowl.
  2. Whisk the milk, egg and vanilla essence in a small bowl and then add the milk mixture to the flour and whisk until well combined.
  3. Spray a small non-stck frying pan with cooking spray and heat on medium and then add 2 tablespoons of batter to pan to make 1 crepe, quickly swirl pan around so batter coats the base and cook for 2 minutes or until crepe base is light golden and the turn over and cook for a further 1 minute or until set and then transfer to a plate lined with a clean tea towel and cover to keep warm.
  4. Repeat with remaining batter to make a total of 8 crepes.
  5. Put the coconut milk, sugar and vanilla essence in a medium non-stick frying pan and cook stirring over a low heat until the sugar has dissolved and then increase heat to high and bring to the boil and then reduce the heat to medium and cook for 2 to 3 minutes or until the sauce thickens slightly and then add the banana to the pan and cook, tossing, for 1 minute or until the banana is warmed through.
  6. Spread crepes with ricotta and fold the crepes over and divide between plates and top with the banana and coconut sauce and sprinkle with coconut to serve.

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