ManiLife

Giant Banana Rum Crepe Pudding  


Prep Time

20 min

Cuisine

Sweet

Use Within

Immediately


Ingredients

For the crepes:

  • 150g plain flour
  • 3 eggs
  • 450ml milk
  • 1tbsp vanilla bean paste 20g unsalted butter, melted 
For the bananas
  • 6 bananas
  • 50ml water
  • 150g caster sugar
  • 30g unsalted butter, soft
  • 50ml rum (I used Discarded Banana Peel Rum)
To assemble
  • 1 egg
  • 120ml whole milk
  • 1tbsp vanilla bean paste
  • 200g Rich Cocoa ManiLife Peanut Butter Lightly whipped cream or yogurt

     

    Method

    1. To start, make the crepe batter by whisking together all the ingredients in a bowl until smooth. Leave to rest for 20 mins.

    2. Heat a skillet or oven-safe frying pan over a medium heat, brush with a little oil and ladle enough batter to thinly coat the base of the pan. Cook for 1 min and flip, cooking for another 30-60 seconds. Repeat until all the batter is used. You can get ahead and do this the night before.

    3. Peel and slice the bananas in half lengthwise and set aside. In a pan, add the water and sugar and cook over medium heat to make a caramel. Tilt the pan to cook evenly for 6-7 mins, or until you’ve obtained a golden amber colour. Add in the butter and whisk, followed by the rum. Add in the bananas and cook in the caramel sauce for 3-5 mins until slightly softened. Gently lift out onto a plate and store the caramel sauce.

    4. To assemble the crepe pudding, preheat the oven to 180C/Gas 4. Whisk the egg, milk and vanilla together in a bowl. Dip a crepe in the mix and place in the base of a buttered skillet. Repeat with another they add 2 halves of the rum caramel bananas, a drizzle of caramel and a generous amount of the peanut butter. Repeat this process until you've used up all of the ingredients (save a little caramel and peanut butter for garnish), then pop into the and bake in the oven for 20 mins.

    Serve with whipped cream or yogurt for a little tang, and drizzle with caramel and peanut butter. Enjoy!

     

    Description

    A GIANT ManiLife Banana and Rum Crepe Pudding by Keiron George. An absolute belter of a recipe to enjoy for the big day ☝️ AKA Pancake Day to you sir🥞

    { "@context": "http://schema.org", "@type": "Recipe", "articleBody": "TITLE Giant Banana Rum Crepe Pudding  DESCRIPTION A GIANT ManiLife Banana and Rum Crepe Pudding by Keiron George. An absolute belter of a recipe to enjoy for the big day ☝️ AKA Pancake Day to you sir🥞 Ingredients For the crepes: 150g plain flour 3 eggs 450ml milk 1tbsp vanilla bean paste 20g unsalted butter, melted  For the bananas 6 bananas 50ml water 150g caster sugar 30g unsalted butter, soft 50ml rum (I used Discarded Banana Peel Rum) To assemble 1 egg 120ml whole milk 1tbsp vanilla bean paste 200g Rich Cocoa ManiLife Peanut Butter Lightly whipped cream or yogurt   Method 1. To start, make the crepe batter by whisking together all the ingredients in a bowl until smooth. Leave to rest for 20 mins. 2. Heat a skillet or oven-safe frying pan over a medium heat, brush with a little oil and ladle enough batter to thinly coat the base of the pan. Cook for 1 min and flip, cooking for another 30-60 seconds. Repeat until all the batter is used. You can get ahead and do this the night before. 3. Peel and slice the bananas in half lengthwise and set aside. In a pan, add the water and sugar and cook over medium heat to make a caramel. Tilt the pan to cook evenly for 6-7 mins, or until you’ve obtained a golden amber colour. Add in the butter and whisk, followed by the rum. Add in the bananas and cook in the caramel sauce for 3-5 mins until slightly softened. Gently lift out onto a plate and store the caramel sauce. 4. To assemble the crepe pudding, preheat the oven to 180C/Gas 4. Whisk the egg, milk and vanilla together in a bowl. Dip a crepe in the mix and place in the base of a buttered skillet. Repeat with another they add 2 halves of the rum caramel bananas, a drizzle of caramel and a generous amount of the peanut butter. Repeat this process until you've used up all of the ingredients (save a little caramel and peanut butter for garnish), then pop into the and bake in the oven for 20 mins. Serve with whipped cream or yogurt for a little tang, and drizzle with caramel and peanut butter. Enjoy!   ", "mainEntityOfPage": { "@type": "WebPage", "@id": "https://mani-life.com" }, "headline": "Giant Banana Rum Crepe Pudding", { % if article.excerpt != blank %}"description": "", { % endif % } { % if article.image %} { % assign image_size = article.image.width | append: 'x' % } "image": ["https://cdn.shopify.com/s/files/1/0255/1090/3905/articles/Screenshot_2022-02-28_at_17.24.09_small.png?v=1646069307"], { % endif % } "datePublished": "2022-02-28T17:28:26Z", "dateCreated": "2022-02-28T17:28:26Z", "author": { "@type": "Company", "name": "" }, "publisher": { "@type": "Organization", { % if settings.share_image %} { % assign image_size = settings.share_image.width | append: 'x' % } "logo": { "@type": "ImageObject", "height": "", "url": "https://cdn.shopify.com/shopifycloud/shopify/assets/no-image-100-c91dd4bdb56513f2cbf4fc15436ca35e9d4ecd014546c8d421b1aece861dfecf_small.gif", "width": "" }, { % elsif article.image % } { % assign image_size = article.image.width | append: 'x' % } "logo": { "@type": "ImageObject", "height": "1102", "url": "https://cdn.shopify.com/s/files/1/0255/1090/3905/articles/Screenshot_2022-02-28_at_17.24.09_small.png?v=1646069307", "width": "984" }, { % endif % } "name": "ManiLife" } }