• For the Crepe Mixture:
  • 110g plain flour, sifted
  • Pinch of salt
  • 2 medium eggs
  • 200ml whole milk mixed with 75ml water
  • For Cooking:
  • 50g unsalted butter, melted
  • Topping:
  • 1 x 125g pot of Nutricrem Chocolate Orange (chilled)
  • 1 small banana, sliced

Banana and Chocolate Orange Crepes

Makes 5-6 crepes.

  1. Mix flour and salt in a bowl and set aside.
  2. Gently whisk the eggs, then gradually add the water and milk mixture until fully mixed.
  3. Melt the 50g of butter in a pan, then pour into a bowl and use it to lubricate the pan. Use a baking brush or piece of kitchen paper to coat the pan before you make each crepe.
  4. Pour 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the bottom of the pan.
  5. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside. Flip over the crepe with a spatula and cook the other side until it is golden brown.
  6. Slide the crepe out of the pan on to an oven-safe plate. Repeat until all of the mixture is used.
  7. When ready to serve, spread the chilled Nutricrem on top of each crepe, top with sliced banana, fold and enjoy.

Nutritional information: 

Per crepe – 229.5kcal, 7.2g protein (based on splitting the mixture and Nutricrem in to 6)

Per crepe – 275.4kcal, 8.66g protein (based on slitting the mixture and Nutricrem in to 5)

Handy Tips:

  • These pancakes can be made and kept in an airtight container for 24 hours in the refrigerator. Reheat in a pan for approximately 30 seconds on either side or lay flat on a plate and microwave for (30-60 seconds)
  • They can be frozen and should be used within 1 month. Best reheated once defrosted.