The crepe finds its origin in Brittany where it was first conceived in the 13th century. It was democratized throughout France before arriving in Martinique several centuries later. In all of France, it is in the spotlight on the occasion of the feast of Candlemas on February 2. Here of course we suggest you prepare crepes with bananas, our main fruit in Martinique.
For 6 persons :
For the crepe batter:
- 125 gr of flour
- 30 gr of melted butter
- 5 gr of salt
- Sugar (optional)
- 3 eggs
- 30 cl of milk
- 2 tablespoons of water
- 2 tablespoons of rum
For garnish :
- Icing sugar
- Nutella spread
- 3 fruit or plantain bananas / yellow banana
- Start by preparing the crepe dough by mixing the eggs, flour and milk with the help of a whisk until you get a smooth dough without lumps.
- Preheat the pan (preferably non-stick) or the crepe maker.
- Using a ladle, pour the contents into the pan and distribute over the entire surface, stirring the pan.
- Halfway through cooking, turn the crepe over and sprinkle it with icing sugar over the entire surface. (optional)
- Cast off all 4 sides of the crepe.
- Gently turn the crepe on its opposite side to cook the second side.
- Once the crepe is cooked, remove it from the heat and place it on a plate.
- Return to your pan, place a few slices of bananas on it and brown them over low heat.
- Deglaze with rum and flambé.
- Sprinkle the crepe with icing sugar.
- Place the cooked banana slices on the crepe as well as some melted Nutella in the oven.
- It's ready you can taste!