1 1/3 cups all-purpose flour
3 eggs
1 tablespoon butter, melted
1/4 teaspoon salt
milk
8 small ripe bananas, peeled and sliced
250g grated cheese (such as cheddar or mozzarella)
unsalted butter or margarine, melted
1/2 cup milk
To make the white sauce: Melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour. Gradually add 1 cup of cold milk, stirring constantly.
Reduce heat and cook for an additional 3 minutes. Season with salt and black pepper to taste.
To prepare the crepe batter: Mix together the flour, eggs, melted butter, salt, and 1 1/2 cups of milk until a smooth batter forms.
Refrigerate for at least one hour and add more milk if necessary to achieve a thick but creamy consistency.
In a 14cm-diameter skillet, heat a small amount of unsalted butter or margarine. Cook 8 crepes on one side only.
Assemble the crepes by placing 1 banana slice, 2 tablespoons of grated cheese, and 1 tablespoon of white sauce onto each crepe. Roll up the crepes tightly.
Arrange the crepes in a baking dish lined with unsalted butter or margarine, cover with aluminum foil, and bake at high heat (220°C) for 15 minutes.
Mix together 1/2 cup of milk, the white sauce, and the remaining grated cheese. Spread this mixture evenly over the crepes.
Return to the oven for an additional 8 minutes or until the bananas are tender and the top is lightly browned.
Serve warm.
1 1/3 cups all-purpose flour
3 eggs
1 tablespoon butter, melted
1/4 teaspoon salt
milk
8 small ripe bananas, peeled and sliced
250g grated cheese (such as cheddar or mozzarella)
unsalted butter or margarine, melted
1/2 cup milk
To make the white sauce: Melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour. Gradually add 1 cup of cold milk, stirring constantly.
Reduce heat and cook for an additional 3 minutes. Season with salt and black pepper to taste.
To prepare the crepe batter: Mix together the flour, eggs, melted butter, salt, and 1 1/2 cups of milk until a smooth batter forms.
Refrigerate for at least one hour and add more milk if necessary to achieve a thick but creamy consistency.
In a 14cm-diameter skillet, heat a small amount of unsalted butter or margarine. Cook 8 crepes on one side only.
Assemble the crepes by placing 1 banana slice, 2 tablespoons of grated cheese, and 1 tablespoon of white sauce onto each crepe. Roll up the crepes tightly.
Arrange the crepes in a baking dish lined with unsalted butter or margarine, cover with aluminum foil, and bake at high heat (220°C) for 15 minutes.
Mix together 1/2 cup of milk, the white sauce, and the remaining grated cheese. Spread this mixture evenly over the crepes.
Return to the oven for an additional 8 minutes or until the bananas are tender and the top is lightly browned.
Serve warm.
