Banana Crepes with Banana Caramel

Mike Reid

This recipe is brought to you with the help of our friends at Perfection Fresh


  • 200g plain flour 
  • 100 caster sugar
  • 200ml milk, full fat
  • 1 whole egg
  • 1 egg yolk
  • 50g butter 
  • Icing sugar, for dusting 

For Bananas: 

  • 75g caster sugar 
  • 30g butter, salted 
  • Banana Peel 
  • ½ orange, juiced 
  • Blow torch 


  1. Whisk the egg, sugar and milk together to form a batter. Add your eggs and beat until light and fluffy.
  2. For the bananas, add 50g sugar to a sauce pan over a medium heat with the juice from an orange and banana peel. Reduce to a light syrup before finishing with the butter. Remove peels. 
  3. Cut the bananas lengthways. Dust with the remaining sugar and blow torch until bruleed.
  4. Heat your crepe pan over a medium heat. Add a thin layer of batter, after greasing your pan with butter. Cook until just cooked around the edges and middle and flip. The first will probably fail so don’t be disheartened.
  5. Repeat until all mixture is used up and plate with your syrup and bruleed bananas.
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