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Crepes with Raspberry Jam and Banana

by Charlotte Jain (follow)
Breakfast (581)      Crepes (16)      Pancake (13)      Pikelets (5)     
Try these crepes for a light and fun breakfast or brunch. Bite inside crispy crepe rolls into delicious raspberry or banana centres.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

3 eggs
1/3 cup caster sugar
2 cups plain flour
2 cups milk
1 large orange, juiced
1 lemon, rind finely grated
1 tablespoon cold water
1 1/2 tablespoons vanilla extract

1/2 cup raspberry jam
2 bananas, sliced


Using an electric mixer, whisk together the eggs and caster sugar.

Gradually add half of the flour, beating to combine after each addition.

Alternate between adding part of the milk and part of the remaining flour, beating until everything is combined into a smooth batter.

Add the orange juice, lemon rind, vanilla, and cold water. Beat until combined.

Heat some olive oil in a frying pan or crepe pan over medium heat.

Spoon 2-3 tablespoons of batter onto the frying pan.

Swirl the frying pan quickly to spread the batter evenly and thinly over the pan.

Cook for 1-2 minutes. Then flip, and cook on the other side for a further 1-2 minutes until cooked through.

Place the crepes on a plate covered in silver foil to keep them warm while cooking the remaining mixture.

Once the crepes are cooked, fill some of the crepes with a layer of raspberry jam.

Roll the crepes.

Fill other crepes with 1-2 layers of sliced banana, and roll.

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