Pancake cake with caramelised bananas
Here are our tips for reproducing this legendary Mère Poulard recipe at home: the unmissable pancake cake with caramelized bananas:
Serves 4
Preparation time: 15 minutes
Rest: 2 hours (pancake batter) + 1 hour (cake)
Cooking time: 3 minutes per crêpe + 15 minutes for the banana compote
Ingredients
250 g flour
200 g sugar
1 pinch of salt
3 eggs
50 cl whole or raw milk
5 cl calvados
50g melted butter
6 bananas
1 vanilla pod
5 cl peanut oil
Preparation:
In a bowl, make a well of flour, then add 100g of sugar and 1 pinch of salt and finally the eggs. Mix in the milk, calvados and 25 g melted butter, then leave the dough to rest in the fridge for 2 hours.
Melt the remaining butter in a saucepan and add the peeled and sliced bananas. Brown the mixture, adding the remaining sugar, 5cl water and the split vanilla pod.
Leave to simmer over a low heat.
Make the crêpes with the rested pastry.
Arrange the cake in a circle, interspersing 1 layer of crêpe, 1 layer of banana compote and so on.
Always assemble the cake while it is still warm. Exceed the height of the mould by a few millimetres, then press, chilling if you wish, for 1 hour. Turn out onto a round dish and serve cold or warm.
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