Banana Crepes Suzette


  • 100g/4oz plain flour
  • pinch of salt
  • 1 medium egg, beaten
  • 300ml/1/2pint milk
  • Grated rind 1 orange
  • 1 tbsp. butter melted
  • A little oil for frying
  • For the filling
  • 50g/2oz unsalted butter
  • 75g/3oz caster sugar
  • 2 bananas, peeled and cut into chunks
  • 175g/6oz fresh or canned pineapple
  • 4tbsp. rum, orange liqueur or brandy

To Decorate

  • A little  grated lime or orange rind


Preparation Time: 10 minutes, plus standing time

Cooking Time: 20 minutes

Serves: 4

In this recipe we use bananas in place of the traditional style recipe using oranges.

  1. Sift the flour and salt into a bowl and make a well in the centre. Beat in the egg and half the milk until it forms a smooth batter. Gradually, beat in the remaining milk with the orange rind and melted butter. Leave to stand for 20 minutes.
  2. Lightly oil a frying pan over a medium heat. Pour in enough batter to cover the pan and cook until golden brown. Turn over and cook the other side. Use the remaining batter. Stack on a plate, with layers of kitchen paper between each one. Keep warm.
  3. For the filling, melt the unsalted butter in a pan Add the sugar and the fruits then bring to the boil, stirring for about two minutes. Place 1 pancake at a time in the syrup and fold into quarters. Place on a serving dish and keep warm.
  4. Add the alcohol to the remaining syrup and flambé carefully. Reduce until thicker then pour over the pancakes. Serve warm with the lime or orange rind and fruits.