Canarian Recipes: Crepes Con Plátanos
Plantain (Plátanos) and banana are the same fruit but they differ in origin, size, and flavor, the Canary Island banana being smaller and sweeter, due to its slower ripening. Nutritionally, they are similar, both being high in potassium.
Ingredients
- 100g flour
- 2 tbsp sugar
- 2 large eggs, or 3 medium
- 250ml milk
- 30g butter
Stuffing and Sauce
- 150g of sugar
- 1 tbsp butter
- 150ml orange juice
- 4 bananas, cut in half or sliced
- 30ml brandy, optional
Instructions
- Blend the flour, sugar, eggs, milk, and butter until you have a completely smooth mixture.
- Cover the bowl and refrigerate for 30 to 60 minutes.
- Heat a frying pan, add a little butter and a ladleful of crepe batter
- Move the pan around to distribute the batter.
- Cook for approximately one to two minutes on each side.
- Repeat until all the crepe batter is used.
You can set aside for later use and reheat as needed.
Stuffing and Sauce
- Heat a pan with the butter and sugar, stirring gently until it dissolves and forms a caramel.
- Add the orange juice and bananas; pour in the brandy and cook for five more minutes over medium heat.
- Fill the crepes with the bananas and drizzle the sauce on top.
Alternative Method
- Make the crepes ahead and chill, keep the sauce separate.
- Fry in the hot oil until crisp.
- Drizzle with sauce to serve.
Serving Ideas
You can serve with strawberries for an extra indulgent touch.
Pair with fresh fruit for a super healthy breakfast.
Halve the sauce and drizzle with melted chocolate.
