LUXURY FRENCH CREPE MIX
THE PERFECT MIX
Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.
Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.
Melt ¼ cup butter in a large skillet. Stir in brown sugar, ¼ teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.