Butterscotch banana crêpes

25 MINUTES | SERVES 4 | EASY

soft dark brown sugar 100g butter 100g, plus more melted for frying bananas 4, ripe but firm with no brown spots, cut diagonally into 1cm slices bourbon 2 tbsp

double cream 2-3 tbsp vanilla ice cream to serve (optional) CRÊPES

eggs 2 large whole milk 250ml plain flour 150g caster sugar Ω tsp

• To make the crêpes, whisk together the eggs and milk. Put the flour in a bowl with a pinch of salt and the sugar, then gradually whisk in the egg mix. You are looking for the consistency of single cream so add a little more milk if needed.

Pour into a jug and rest while you prepare the bananas.

• Put the sugar and butter in a non-stick frying pan and melt together. Add the bananas and cook for a couple of minutes each side. Stir in the bourbon, then add the cream and shake the pan so everything is emulsified. Take off the heat.

• Heat a non-stick frying pan (approximately 18cm wide) over a medium heat. Use a piece of kitchen paper dipped in melted butter to butter the pan. Pour in some batter and swirl around the pan to coat the base.

• Leave until bubbles appear on the top and the underside is golden, then flip. Cook the other side and tip onto a plate. You can keep the cooked crêpes between sheets of baking paper in a low oven to keep warm. • To serve, gently reheat the sauce and bananas, then serve 3 crêpes each with the butterscotch bananas and a scoop of ice cream, if you like.

PER SERVING 664 KCALS | FAT 34.3G SATURATES 20.5G | CARBS 72.1G SUGARS 41.7G | FIBRE 2.6G PROTEIN 11.2G | SALT 0.6G