For the batter
1 cup all-purpose flour (120 g)
2 eggs
1/2 cup milk (120 ml)
2 teaspoons active dry yeast
2 tablespoons melted butter
Butter (for greasing)
For the topping
1 cup ripe bananas, sliced into 0.5 cm thick pieces
For the sauce
1 cup vanilla ice cream (200 g)
1 cup plain yogurt (200 g)
For the batter
1 cup all-purpose flour (120 g)
2 eggs
1/2 cup milk (120 ml)
2 teaspoons active dry yeast
2 tablespoons melted butter
Butter (for greasing)
For the topping
1 cup ripe bananas, sliced into 0.5 cm thick pieces
For the sauce
1 cup vanilla ice cream (200 g)
1 cup plain yogurt (200 g)
Preheat oven to 180°C (medium)
Prepare the batter: in a bowl, mix all ingredients until smooth and well combined
Grease a non-stick skillet or crepe pan with butter and warm it over low heat
Add 1/4 cup of the batter and let it spread naturally
Cook until golden brown, flipping halfway through (about 1 minute and 30 seconds per side)
Place the crepe in an oven-safe dish and reserve to keep warm
Repeat the process with the remaining batter to obtain six crepes
Reserve them in the oven inside the dish
Prepare the topping: in a medium saucepan, caramelize the sugar over high heat, stirring occasionally with a wooden spoon until golden brown
Add water gradually and stir well
Add bananas, reduce heat, cover, and cook until tender (about 10 minutes)
Remove from heat
Prepare the sauce: in a bowl, mix vanilla ice cream and plain yogurt until smooth and well combined
Distribute the sauce among six individual plates
Arrange the crepes on top and cover with warm banana topping
Serve immediately
393 calories per serving
