Crepes with banana and tropical rum liqueur recipe
information
Calories per serving 305.
ingredients
50 g (1 3/4 oz) plain white flour
a pinch of salt
1 small egg
150 g ml (5 fl oz) skimmed milk
low fat cooking spray
1 banana
1 teaspoon polyunsaturated margarine
1 tablespoon dark brown soft sugar
2 tablespoons tropical rum liqueur (e.g. Malibu)
a pinch of salt
1 small egg
150 g ml (5 fl oz) skimmed milk
low fat cooking spray
1 banana
1 teaspoon polyunsaturated margarine
1 tablespoon dark brown soft sugar
2 tablespoons tropical rum liqueur (e.g. Malibu)
method
1. Sift the flour into a mixing bowl with the salt. Add the egg and milk, and whisk to a smooth batter
2. Spray a 20 cm (8 inch) non stick frying pan with a little low fat cooking spray and heat. Pour a little of the batter into the pan, swirling the pan to spread the mixture over the base. Cook for 1 - 2 minutes. Flip the pancake over and cook the other side for 1 - 2 minutes until golden in colour Make four pancakes in this way.
3. Fold the pancakes into quarters. Peel and slice the banana.
4. Heat the margarine in a frying pan, and add the banana and sugar Cook, stirring, for 2 minutes and then add the liqueur Arrange the folded pancakes in the pan, warm the pancakes through and serve.
2. Spray a 20 cm (8 inch) non stick frying pan with a little low fat cooking spray and heat. Pour a little of the batter into the pan, swirling the pan to spread the mixture over the base. Cook for 1 - 2 minutes. Flip the pancake over and cook the other side for 1 - 2 minutes until golden in colour Make four pancakes in this way.
3. Fold the pancakes into quarters. Peel and slice the banana.
4. Heat the margarine in a frying pan, and add the banana and sugar Cook, stirring, for 2 minutes and then add the liqueur Arrange the folded pancakes in the pan, warm the pancakes through and serve.
serving amount
serves 2.
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