Banana and Egg Crepes with a Sweet Maida Batter

1.In a mixing bowl, combine the maida flour, sugar, and salt. Mix well to ensure even distribution of the dry ingredients.

2.In another bowl, whisk together the eggs, mashed banana, milk, vanilla extract, and melted butter until smooth and well combined.

3.Gradually add the wet mixture to the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly runny. Let the batter rest for about 15-20 minutes to allow the gluten to relax.

4.Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.

5.Pour a ladleful of batter into the center of the pan and quickly swirl the pan to spread the batter evenly into a thin layer.

6.Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for another 1 minute on the other side.

7.Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the crepes on top of each other as you go.

8.To serve, fill each crepe with a little more mashed banana or a sprinkle of sugar, fold or roll them up, and enjoy warm.