CARAMELIZED BANANA CRÊPES

Makes 12 3/4 cup (180 mL) all-purpose ■ flour, sifted

Pinch of salt ■

2 eggs ■

3/4 cup plus 1 tbsp (195 mL) ■ milk

1/4 cup (60 mL) water ■

4 tbsp (60 mL) salted butter, ■ melted, plus an additional 6 tbsp (90 mL)

1 heaping tbsp (15 mL) superfine ■ sugar For the topping: 3-4 tbsp (45-60 mL) superfine ■ sugar

3 large or 4 small bananas, ■

peeled and sliced on the diagonal into 1-inch (2.5-cm) thick slices

4 tbsp (60 mL) salted butter ■ 3/4 cup (180 mL) pistachio ■ nuts, roughly chopped Honey ■

1. To make the crêpe batter, put the flour, salt, and eggs in a large mixing bowl. Combine the milk and water in a small pitcher, then blend the liquid into the flour mixture a little at a time, mixing well with either a fork or an electric mixer to beat out any lumps. Mix in 2 tablespoons (30 mL) of melted butter and the sugar, then transfer the mixture to a measuring pitcher and set aside.

2. Set a heatproof plate over a pan of simmering water — you can keep the cooked crêpes warm by stacking them on this plate.

3. Heat a 7-inch (18-cm) frying pan over medium-high heat. Drizzle in 1 teaspoon (5 mL) of the melted butter and tilt the pan to spread it around the base of the pan. Quickly pour in just enough crêpe batter to barely coat the base (you want a nice, thin crêpe, not a pancake) and tilt the pan to spread the batter evenly.

4. Cook until the edges start to curl up, about 1 minute. Then use a knife to tease the edge of the crêpes over to check if the underside is golden and, if so, flip the crêpe (use a spatula if you like) and cook until the underside is golden brown, a further 30 seconds or so.

5. Transfer the crêpe to the warm plate and cover with parchment paper. Repeat with the remaining batter, adding 1 teaspoon (5 mL) melted butter to the pan each time. Keep the crêpes warm while you cook the topping.

6. Put the superfine sugar in a shallow dish. Dip the 2 cut sides of each banana slice into the sugar to coat.

7. Put 2 tablespoons (30 mL) of the butter into a large frying pan set over high heat. Add half the banana slices and fry until slightly caramelized, or no more than 1 minute on each side. Remove from the pan and repeat with 2 tablespoons (30 mL) butter and banana slices.

8. To serve, place a few banana slices across half of each crêpe. Scatter over the pistachios and drizzle a little honey over each. Fold into quarters and serve immediately.