Banana split crèpe “burritos”

For the crèpes:

2 large eggs 180ml milk 120ml water 130g flour 2 tbsp sugar 1 tsp vanilla extract 50g butter, melted, plus extra for cooking

To fill and top the crèpes:

Vanilla ice cream Strawberry ice cream 3 ripe bananas, sliced Dark chocolate, melted Whipped cream Handful of peanuts, crushed Glacé cherries

1 In a blender, combine all of the crèpe ingredients and pulse for 10 seconds. Place the batter in the fridge for one hour.

2 Heat a non-stick pan over a medium heat and add a small knob of butter. When melted, add a ladleful of batter into the centre of the pan and swirl to coat the bottom. Cook for 30 seconds, then flip. Cook for another 10 seconds, then remove from the pan. Repeat with the remaining batter. Allow the crèpes to cool before filling.

3 To make the burritos, add a scoop each of vanilla and strawberry ice cream to the centre of a crèpe. Top with a few banana slices and roll up like a burrito, then place seam-side down in a serving dish. Continue until all of the crèpes are filled.

4 Drizzle the melted chocolate over the burritos. Top with whipped cream, chopped peanuts and glacé cherries. Serve immediately.

Per Serving: 554kcals, 31.2g fat (18.3g saturated), 64.7g carbs, 33.3g sugars, 10.5g protein, 2.8g fibre, 0.115g sodium.