- 125g flour
- 2 large, free-range eggs
- 1 tbsp sunflower oil, plus extra for greasing
- 300ml whole milk
- 1 pinch of salt
- 5 bananas, peeled and halved both length and width ways
- 10 tsp Bonne Maman Salted Caramel
- 8 tbsp Bonne Maman Bitter Orange Marmalade
- 1 lemon, juice and zest
- 3-4 tbsp Grand Marnier
- 50g chilled unsalted butter, diced
- icing sugar, to dust
Place flour in a mixing bowl and make a well. Add the eggs and oil and start to combine. Slowly add the milk, continuously whisking to avoid lumps. Add the salt.
Leave the batter to rest for 30 minutes. Heat a large non-stick frying pan over a medium-high heat and wipe the pan with a little oil.
Pour enough batter mixture to cover the base of the pan and reduce the heat to medium. Tip and rotate the pan to spread the batter very thinly. Wait until the bottom of the crêpe is golden brown and flip over with a spatula. Brown the other side.
Spread your crepe with Bonne Maman Salted Caramel and wrap around a peeled banana, halved and halved again.
In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
Slide your banoffee pancake pouches into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.
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