For the crepes
2 eggs
2 egg yolks
¾ cup water
½ cup milk
1 cup plain flour (sifted)
½ tsp salt
1 tbsp melted butter
Oil (extra)
For the filling
250ml Capilano Labonté Clover honey
6 bananas
¾ cup peanut butter
Crushed peanuts (extra)
Place eggs, water and milk into a bowl and beat until well combined.
Separately place flour and salt into a bowl and gradually mix egg mixture in, beating continuously until well blended.
Finally, beat in the melted butter, making sure the mixture is smooth. You may need to strain through a sieve to remove any lumps.
Cover Bowl, place in the refrigerator to stand for one hour. Stir before using.
Preheat a heavy based non-stick frying pan at a medium to high heat. Heat 1 tbsp oil then pour enough crepe mix to cover the base of the pan. Cook for 1-2 minutes on each side until lightly browned.
Place crepes one on top of the other and set aside. Continue with remaining mixture.
Lay crepe flat, spread with peanut butter and Capilano Labonté Clover honey.
Place half each sliced banana in the centre of each crepe and fold sides to the middle to wrap banana. Drizzle crepes with honey and sprinkle with crushed peanuts. Serve with ice cream or whipped cream (optional).
