Recipe

Banoffee crepes

This tasty take on a banoffee pie combines crepes with banana and caramel in an easy to make dessert that is quick to whip up when you have unexpected guests

Apr 27, 2013 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Banoffee crepes
  • 1/2 cup pecan halves, halved lengthways
  • 2 tablespoon icing sugar. plus extra, to serve
  • 380 gram can caramel filling
  • 1/4 cup cream, plus 1 cup extra, whipped, to serve
  • 400 gram packet frozen crepes
  • 2 large bananas, thinly sliced

Method

Banoffee crepes
  • 1
    Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place pecan pieces in a sieve, then rinse under cold water. Place wet pecans on prepared tray. Sift icing sugar over pecans; toss to coat. Bake for 10 minutes or until crisp.
  • 2
    Combine caramel and cream in a small saucepan; whisk over low heat for 3 minutes or until combined.
  • 3
    Heat crepes following packet directions. Spread banana over one side of each crepe. Drizzle half the caramel mixture over banana. Fold or roll crepes to enclose filling; place on serving plates. Drizzle remaining caramel mixture over crepes; sprinkle with sugared pecans. Serve with whipped cream: dust with extra sifted icing sugar.

Notes

You can use chilled crepes instead of frozen.

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