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.
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.