Banoffee crêpe baskets recipe

Banoffee crêpe baskets recipe

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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. See method

  • Serves 8 (Makes 8 crêpes)
  • 45 mins to prepare and 30 mins to cook
  • 313 calories / serving


    For the batter

    • 50g 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

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    7g 35%
  • Sugars

    34g 38%
  • Salt

    0.6g 10%

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


  1. 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.
  2. 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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