banana rum crepes with caramel cream

This is a classic and delicious combination of rum and bananas with Mediterranean orange. They are tender with vanilla-flecks that are great with any do-ahead base.


  • 1 large orange, zest and 1 tablespoon juice
  • 85 grams plain flour or (Maizena-cornflour)
  • 15 ml Azada Olive Oil & Orange
  • 20 grams butter, melted
  • 2 eggs
  • 1/4 teaspoon pure Madagascan bourbon vanilla extract
  • 1 vanilla bean, de-seeded
  • 250 grams skimmed milk
  • Extra butter for the frying pan


  • 50 grams butter
  • 130 grams brown sugar
  • 4 large bananas, peeled and halved lengthways then halved again
  • 60 ml rum
  • 250 grams mascarpone
  • 60 ml caramel sweetened condensed milk

Preparation time 20 minutes
Cooking time 30 minutes
Makes about 10
Gluten free | Vegetarian 


Pancakes. Sift the cornflour into a large mixing bowl. Add in the sugar, vanilla bean, orange zest and eggs. Whisk until smooth. Gradually add in the milk while whisking constantly and slowly, obtaining a smooth batter and lump free. Pour in Azada’s Olive Oil & Orange and the vanilla extract and whisk thoroughly for a minute. Set the batter aside for 30 minutes at room temperature. Place a small skillet or frying pan onto a low-medium heat. Once hot, lightly butter. Using a ladle, cover the base with a thin layer of the batter and cook until the batter sets. Once set flip the crȇpe over and cook on the other side until lightly golden. Place each crȇpe on top of each other to keep them soft and warm. Bananas. Melt the butter in a large non-stick frying pan. Add the brown sugar and stir using a wooden spoon until combined. Add the bananas, cut side down, and cook for 2-3 minutes. Turn over and cook for a further couple of minutes. Carefully add the rum, shake the pan and cook for a further minute.

Chefs Tip

If you want a comforting filling, why not pair your pancakes with apples and a tart crème fraiche.

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