ingredients

3 ripe bananas
1 lime
125 g of flour flour (Francine)
2 eggs l 85 120 g sugar
2 tbsp. to s. vanilla sugar
1 tbsp. to s. oil
42.5 cl of milk l 30 50 g of butter
3 dl whole liquid cream
1 pinch of nutmeg
1 pinch of fleur de sel

Steps

Step 1

Pour the flour and a pinch of salt into a bowl, dig a hole in the center. Pour the eggs, turn from the center to gradually incorporate the flour that falls from the walls; add in the order oil, 85 g sugar, vanilla sugar, then dilute gradually with the milk without stopping turning. Let stand at least 6 h.

2nd step

Cook the pancakes.

Step 3

Grate the zest of the lemon. Cut the bananas into slices, then the slices into 4, roll them in a little lemon, add the nutmeg. Mix vigorously.

Step 4

Melt 120 g sugar in a saucepan over low heat. When it is light brown, over very low heat, pour the fresh cream warms little by little while turning. Out of the heat, add 50 g butter and a pinch of fleur de sel.

Step 5

Spread the banana over the pancakes, roll them into a cigar, pour the caramel around or present it in a hot gravy boat.

tips

To cook pancakes

Melt and spread a mini-hazelnut butter (30 g for the whole dough) in a nonstick skillet over high heat; pour 1 small ladle of dough for a thin crêpe, tilt the pan in all directions to cover the bottom, cook 2-3 min. Turn over, cook the other side more or less depending on whether you prefer them soft or crispy.