Crêpes with banana and caramel

Serves 4

For the crêpes:

60g plain flour

½ tbsp caster sugar

50ml whole milk

1 large egg

10g unsalted butter, melted, plus a little extra for greasing

For the caramel sauce:

100g caster sugar

50g butter

3 ripe bananas, each cut into quarters

Vanilla ice cream to serve (optional)

● To make the crêpes, sift the flour and sugar into a mediumsized bowl and make a well in the middle. Mix the milk and 100ml of water together.

● Break the egg into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly, and gradually incorporate the flour.

● Whisk until the batter is smooth and all the flour has been fully combined. Set the batter aside to rest for 15 minutes.

● While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes.

● Swirl the pan gently a couple of times.

● Remove from the heat and drop the butter into the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined. Add the banana to the caramel and stir gently. Set aside for a couple of minutes while you make the crêpes.

● Whisk the melted butter into the rested crêpe batter.

● Heat a lightly greased pan over a medium heat.

● Pour 2 tablespoons of batter into the pan and swirl it around so the bottom of the pan is evenly coated.

● Use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 seconds on one side until golden, then flip the pancake over and cook the other side for about 30 seconds.

● Serve the crêpes with bananas, a generous drizzle of warm caramel sauce and ice cream, if using. S