This Microwave Crepe Pan is a quick and simple way to do pancakes on a Sunday morning!
Imported from Japan
RECIPE from Daily Delicious
100g Plain flour
30g Caster sugar
2 Eggs, lightly beaten
20g Unsalted butter, melt and still warm
3tsp Cake flour
1tsp Cocoa powder
1 Drop Red food coloring
200ml Whipping cream
18g Granulated sugar
Sift the flour and sugar into a bowl, pour beaten egg and 1/3 of the milk into the bowl, stir to combine.
Pour the rest of the milk into the bowl, stir until fully combine.
Pour the melted butter into the bowl, stir to combine, then strain through sieve. Cover and refrigerate for 3 hours before using.
Remove the batter from the fridge, put 1tbsp of batter into each small cup, then put 2tsp of flour into one cup with a drop of red food coloring and 1tsp of flour and 1tsp of cocoa powder in other cup. Stir the mixture in each cup until smooth if it too dry add more batter 1tsp at a time.
Put the colored batter into small piping bag, and pipe the pattern on the plastic crepe tray.
Heat in the microwave for 20 seconds (600w), if the pattern is not dry, heat for 10 seconds more.
Pour the batter over the tray and heat again for 2-2.50 minutes (600w) (if the crepe not cook throughly heat again for 10-20 seconds).
Let the crepe cool on a wire rack.
Whip whipping cream with sugar and fill crepe with whipped cream and banana with chocolate sauce.