Delicate rye and cardamom crepes filled with sweet bananas and drizzled with rich salted caramel sauce. This elegant dish balances warm spices, creamy sweetness, and a hint of salt.
Total Time:1 hour
Yield:4 servings
Ingredients
Rye flour
All-purpose flour
Eggs
Milk
Water
Unsalted butter (melted)
Ground cardamom
Salt
Ripe bananas
Granulated sugar
Heavy cream
Vanilla extract
Sea salt
Instructions
In a bowl, whisk together rye flour, all-purpose flour, and salt.
In another bowl, beat the eggs, then add milk, water, melted butter, and ground cardamom.
Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Let the batter rest for 20–30 minutes.
Heat a non-stick pan over medium heat and lightly grease it.
Pour a small amount of batter into the pan, swirling to coat thinly. Cook for 1–2 minutes, then flip and cook briefly on the other side.
Repeat with remaining batter.
To make the caramel, heat sugar until melted and golden, then carefully stir in cream, vanilla extract, and sea salt until smooth.
Slice the bananas.
Fill each crepe with banana slices, fold or roll them, and drizzle with salted caramel.
Serve warm.
Notes
Add chopped nuts like walnuts or pecans for crunch.
Spread chocolate or hazelnut paste inside the crepes for extra richness.
Use only all-purpose flour if rye flour is unavailable.
Top with whipped cream or yogurt for added creaminess.
Store crepes in the refrigerator for up to 2 days and reheat gently.
Keep caramel sauce separate and reheat before serving.
Freeze crepes with parchment between layers for up to 2 months.
