For the batter:
- 3 eggs
- 1 cup high-grade flour
- 2 cups milk
- 2 teaspoon butter
For the banana spread:
- 3 fresh ripe bananas
- 1 lemon
- 1 tablespoon sugar
- Ground cinnamon to taste, optional
- Vanilla extract to taste, optional
- 1 tablespoon rum, optional
- In a big bowl, whisk up the eggs, then add the milk, and mix thoroughly.
- Slowly add the flour, keeping whisking to avoid any lumps, until you get a fluid, smooth, even batter. Put the bowl to one side.
- While the batter rests for a few minutes, use a fork to mash the bananas in another bowl- you'll want a rough paste. Then drizzle them with the lemon juice, sugar and spices, then thoroughly mash them all together to finish off your spread. If you're going for it, now's the time to boost the bananas with a jigger of rum.
- Heat a skillet and grease it lightly with a butter. When the butter is melted pour in 1/4 cup of the crepe batter and gently swirl it around the pan so that it thinly covers the bottom of the pan. Cook for 1 minute on a low flame. Take a peek, and when the bottom side of the crepe is golden brown, flip it, and cook the other side for another minute or so. Put your crepe on a plate and repeat the process until you've used up all the batter.
- To finish up your crepes, spread 1 tbsp of banana mixture on one side of each crepe, then roll them into tubes or fold them in half to make triangle shapes.
Recipe extracted from The Camping Cookbook by Sara Mutande and Andrea Lo Vetere, Beatnik Publishing