Banoffee crêpe baskets recipe

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  • Serves 8 (Makes 8 crêpes)
  • 45 mins to prepare and 30 mins to cook
  • 313 calories / serving
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Classic banoffee pie is given a delicious twist in this gorgeous dessert, featuring sliced bananas, vanilla ice cream and silky toffee sauce all packaged up in golden, crispy crêpe baskets. 

To make the crêpes, sift the flour into a mixing bowl with the salt, add the egg and gradually add the milk, whisking until you have a smooth, creamy batter. Whisk in the sugar. Cover and leave to stand for 30 minutes. Preheat the oven to gas 4, 180°C, fan 160°. To cook the crêpes, you will need a small blinis pan, wipe with a little of the sunflower oil and  heat, swirl a little of the batter over the pan - enough to just cover the base, cook for 1 minute, flip over and cook for a further 1 minute. 

Continue until you have 8 crêpes. Push each crêpe into a Yorkshire pudding bun tray (generally 4 holes to a tray so you can cook in 2 batches if preferred). Brush each crêpe with melted butter and bake for 8 to 10 minutes until golden and just beginning to crisp up. To serve, peel and slice the bananas, arrange over then base of each crêpe basket, top with a scoop of vanilla ice cream then drizzle each with a tablespoon of toffee sauce.

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  • Ingredients

  • For the batter

  • 50g (2oz) plain flour
  • pinch of salt
  • 1 egg
  • 150ml (5fl oz) semi skimmed milk
  • 1 tbsp caster sugar
  • 2 tbsp sunflower oil
  • 2 tbsp melted butter
  • For the filling

  • 3 bananas
  • 1 litre vanilla ice cream
  • 150g (5oz) toffee sauce
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  • Energy 1312kj 313kcal 16%
  • Fat 13.9g 20%
  • Saturates 7g 35%
  • Sugars 34g 38%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 42.2g Protein 5.1g Fibre 0.9g

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