Banoffee Crepes with Miso Toffee Sauce

March 28th, 2025

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Today, I’m sharing a brunch recipe, perfectly timed for the weekend ahead. The slower mornings of autumn, with their soft golden sunlight, welcome lazy weekend starts. With teenagers in the house now, rising times can vary, so making crepe batter the night before allows for flexibility—it can be cooked whenever suits. And if friends drop by, we can easily whip up a few extra. Any batter that isn’t used can last another day or so in the fridge and be repurposed for a sweet or savoury breakfast or lunch.

The crepes below are served with a unique toffee sauce made with salty miso*. If you haven’t yet been convinced to add miso to your condiment collection from previous recipes, this might just be the tipping point. The toffee sauce is something different, but quite wonderful with the addition of salty miso. It could be used for all sorts of applications—drizzled over ice cream (hot fudge sundae, anyone?) or as a dipping sauce for a fruit platter. Here, I serve it with sliced bananas and cream, a reminder of the first dessert I ever learned to make—banoffee pie. Caramelised apples would also pair beautifully.

*Miso is available at supermarkets and specialty food stores. My favourite is Urban Hippie Miso, traditionally prepared and locally made in Whakatū Nelson.

More Brunch recipes on Homegrown Kitchen

• Mixed Berry Baked Pancake (aka Dutch Baby)–This is fun to make for a simple weekend breakfast. Basically, a thin pancake batter is poured into a pre-heated pan, topped with berries and baked in the oven.
• Brunch Cinnamon & Apple Buns–The buns are a two-step process starting with preparing the dough the evening before followed by a slow rise in the fridge overnight. The next morning the buns are shaped and baked in time for brunch.
• Savoury Crepes with Pea Hummus–The recipe below can also be used to make savoury crepes. Filling them with any tasty fillings; leftover roast vegetables, sautéed silverbeet, avocado, grated cheese, chopped bacon etc.
• Sourdough Hot Cross Bun Pull-Apart Bread–Hot Cross Buns make the best Eastertime brunch. Easter is still a few weeks away so time to get some tasty practice runs in first.

Banoffee Crepes with Miso Toffee Sauce

These crepes with bananas, cream and toffee sauce are a nod to one of the first desserts I learned to make when I worked as a chef. It was the 1990’s and Banoffee Pie was all the rage. I worked at a pizza restaurant in Wānaka at the time, and banoffee pie and ice cream sundaes were the only desserts on offer. Now I think of it, banana split would have fitted in perfectly here too. Using a little miso in the toffee sauce is a game changer to add that salty, umami balance to the sweetness. If you are not a fan of salted caramel then skip the miso but I do think it is worth trying at least once. Or, if you don't have miso on hand add salt to taste. 

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Ingredients

Crepes

• 1 cup (150g) plain flour*
• ½ cup (75g) buckwheat flour (or use wholemeal or extra plain flour)
• 2 cups (500ml) milk
• 2 free-range eggs
• pinch of salt
• 30 g melted butter
• ghee, clarified butter or extra butter for cooking
• sliced bananas, whipped cream and/or yoghurt for serving
• *Can use all buckwheat flour for gluten-free crepes.

Miso Toffee Sauce

• ⅓ cup (50g) lightly packed brown sugar
• ½ cup (125ml) cream or coconut milk/cream
• 30 g butter, cubed
• 1-2 tsp miso paste (optional - can also use salt to taste)

Instructions

• In a mixing bowl combine the flour and salt. Whisk to combine then make a well in the flour. Break in the eggs and slowly pour in the milk while whisking constantly. Continue mixing until the batter is smooth.
• Cover and set aside to rest on the bench for 30 minutes, or place in the fridge overnight. This time allows the starch in the flour to hydrate so the crepe batter spreads easily for even cooking.
• Meanwhile, prepare the miso toffee sauce. Place the sugar and cream or coconut milk/cream into a small saucepan. Whisk together and heat gently over a low heat. Simmer for 4-5 minutes then remove from the heat. Add the cubed butter and 1 teaspoon miso, whisking to combine. Check the taste, adding extra miso if needed to taste (or use salt). Pour into a jug and keep warm.
• Heat a wide frying pan or crepe pan over medium-high heat. Once hot, add a small pat of ghee or butter to the pan and swirl to evenly coat the base.
• Pour about ⅓ cup of the batter into the centre of the pan and swirl it around to spread evenly to the sides. The quantity of batter will depend on the size of the pan used, with the aim to create a thin layer on the base of the pan.
• Cook the crepe for 1-2 minutes until the edges start to turn golden brown. Carefully flip, and cook for an additional 1-2 minutes until golden on both sides.
• Place the cooked crepe on a plate in a warm 80C oven. Repeat the process with the remaining batter, greasing the pan with ghee or butter as needed.
• Serve crepes warm with sliced bananas, cream or yoghurt, and drizzle with miso caramel sauce.
• Extra crepe batter can be stored in the fridge and used within 3 days.