Recipe VICKI RAVLICH-HORAN | Images BRYDIE THOMPSON

While I love the fluffy American style pancakes for breakfast, I find the European style crepes more versatile. They are just as delicious for breakfast but can also be turned into a savoury lunch (just omit the sugar). Fill with creamy mushrooms, chicken and tarragon, ham and cheese … the list goes on. Or, spread with Nutella, top with ice cream and passionfruit syrup, or fill, as I have below, with caramel bananas for a divine dessert.

1 cup flour
1 tbsp sugar
pinch of salt
1 cup milk
4 eggs
25g butter, melted, plus more for brushing

In a blender, puree flour, sugar, salt, milk, eggs and butter until smooth (about 30 seconds). Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Heat an 8-inch non-stick skillet over medium. Lightly coat with butter. Quickly pour ¼ cup batter into centre of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan (1–1½ minutes). Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom (about 45 seconds). Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another.

CARAMELISED BANANAS

75g butter
1 cup brown sugar
¼ cup cream
4–5 firm bananas

Melt the butter and brown sugar in a large pan.  When bubbling carefully add the cream and stir to combine. Add the sliced bananas and cook for 1 minute before taking off the heat.

Fill warm crepes with the caramelised bananas. Top with more sauce, a dollop of whipped cream and some chocolate shavings.

Unfilled crepes will stay fresh covered and stored in the fridge refrigerate up to 5 days, or freeze up to 1 month.

We shot this recipe on Melteca Planked Urban Oak and Melteca Possum from Treetown Kitchens.

Treetown Kitchen Designer, Hayley Hohneck says these very on trend colours offer an alternative to the safe white kitchen.

The Planked Urban Oak is from the Woodgrain collection and is a warm Oak look Melteca with natural looking grain while the Possum is a beautiful on-trend Sage Green.

www.treetownkitchens.co.nz

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