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Banana Crepes with Crispy Katifi
- Steps
- Ingredients
Steps
- Heat vegetable oil to 180C.
- For the crepes, place the flour, milk, egg, and butter in a shaker, shake until well combined and the mixture is smooth.
- Place a frying pan over a medium heat. Spray with oil. Pour enough batter to swirl and thinly cover the base of the pan, cook for 2 minutes then turn and cook a remaining 2 minutes or until cooked. Remove from pan and repeat with remaining mixture.
- Pour the cream into a bowl, add the yoghurt and icing sugar, whisk together until it forms firm peaks.
- Place a handful of katifi pastry into the deep fryer, cook 2-3 minutes or until golden and crispy. Drain.
- Peel then slice the banana on an angle, sprinkle with the sugar, use a blow torch to caramelise the banana slices.
- Plate the crepes, top with the bananas, top with katifi, spoon a quenelle of the cream to the side with the maple syrup to the side to serve.
