This dish is at its best when you make your own pancakes but I usually cheat by buying frozen pancakes from the nearest supermarket because it gives me more time to play around with the actual crêpe filling.
For today's recipe we will be making a creamy banana sauce which we will spoon over the pancakes before adding a couple of cherries and a dollop of ice cream.
This South African version will include a remnant of the original crêpe Suzette in the form of a splash of orange liqueur. Crêpe Suzette is traditionally served with a buttery caramel and citrus sauce with a splash of liqueur added too. Of course, if you'd prefer to leave out the alcohol it, that's fine too.
This should be enough for about six pancakes so make or buy six. It is so good I can guarantee that nothing will go to waste.
To serve six "Crêpe South Africas" you need:
3 bananas, skinned and pulped with a tablespoon of lemon juice
3 tablespoons Van der Hum liqueur
1 pinch of salt
3 tablespoons cream
1 teaspoon vanilla essence
50g butter1/3 cup brown sugar
1 tin of stoned cherries, drained
4 dollops of good ice cream
Melt the butter in a pot and add the sugar, then stir until well mixed.
Add a pinch of salt and the banana pulp and simmer for two minutes over medium heat.
Stir in the liqueur and the vanilla essence and heat through.
Add the cream and heat through.
Spoon the mixture over the pancakes, fold in half and then again into a quarter.
Sprinkle with cherries and add a scoop of ice cream.