British-Iranian chef Sabrina Ghayour is an award-winning chef, writer and cookbook author famous for her London supper club and popular cooking shows. When it comes to Middle Eastern food from across the region, she’s the authority. Pick up a copy of her vibrant, diverse and storied new collection of recipes and add a new favorite to your repertoire. These caramelized banana crêpes are a perfect way to end a feast.
- 3/4 cup all-purpose flour, sifted
- pinch of salt
- 2 eggs
- 3/4 cup plus 1 tablespoon milk
- 1/4 cup water
- 4 tablespoons salted butter, melted, plus an additional 6 tablespoons
- 1 heaping tablesoon superfine sugar
For the Topping
- 3-4 tablespons superfine sugar
- 3 large or 4 small bananas, peeled and sliced on the diagonal into 1-inch thick slices
- 4 tablespoons salted butter
- 3/4 cup pistachio nuts, roughly chopped
For the crêpes
To make the crêpe batter, put the flour, salt, and eggs in a large mixing bowl. Combine the milk and water in a small pitcher, then blend the liquid into the flour mixture a little at a time, mixing well with either a fork or an electric mixer to beat out any lumps. Mix in 2 tablespoons of melted butter and the sugar, then transfer the mixture to a measuring pitcher and set aside.
Set a heatproof plate over a pan of simmering water—you can keep the cooked crêpes warm by stacking them on this plate.
Heat a 7-inch frying pan over medium-high heat. Drizzle in 1 teaspoon of the melted butter and tilt the pan to spread it around the base of the pan. Quickly pour in just enough crêpe batter to barely coat the base (you want a nice, thin crêpe, not a pancake) and tilt the pan to spread the batter evenly. Cook until the edges start to curl up, about 1 minute, then use a knife to tease the edge of the crêpes over to check if the underside is golden and, if so, flip the crêpe (use a spatula if you like) and cook until the underside is golden brown, a further 30 seconds or so. Transfer the crêpe to the warm plate and cover with parchment paper. Repeat with the remaining batter, adding 1 teaspoon melted butter to the pan each time. Keep the crêpes warm while you cook the topping.
Put the superfine sugar in a shallow dish. Dip the 2 cut sides of each banana slice into the sugar to coat.
Put 2 tablespoons of the butter into a large frying pan set over high heat. Add half the banana slices and fry until slightly caramelized, or no more than 1 minute on each side. Remove from the pan and repeat with the remaining 2 tablespoons butter and banana slices.
To serve, place a few banana slices across half of each crêpe. Scatter over the pistachios and drizzle a little honey over each. Fold into quarters and serve immediately.