La crêpe is one of the most famous dishes in France. If you travel throughout the country you’ll see restaurants dedicated to the crêpe, and Paul Bocuse himself has served the famous Crêpe Suzette in his resaurant for 50 years. It also makes for great street food, and this is my version of a crêpe like a banoffee – enjoy!
To make the batter, combine the eggs, yolks, flour, sugar and salt in a large bowl and mix for a few minutes. Add the milk gradually and whisk until the batter is homogeneous. Continue to whisk as you add the melted butter. Leave the batter to rest in the fridge for an hour.
While the batter is resting, make the sauce. Cut the butter into small cubes. Place half the sugar in a pan and heat slowly. Place the cream in another pan and heat slowly.
When the sugar becomes liquid caramel, add the remaining sugar. When it is brown in colour, remove from the heat and add the butter, whisking slowly. Add the hot cream, mix together and set aside to cool.
Cut the bananas into discs. Put half the butter in a pan to heat. Add the bananas and cook for a minute. Add the rum and blaze for seconds before removing from the heat.
For the crêpes, melt a little of the remaining butter in a frying pan, add a ladleful of batter and swirl to coat the base of the pan. Cook for 1–2 minutes, then flip over and cook for a further minute. Scatter a few banana discs on to each crêpe and sprinkle with the toffee sauce. Fold in half then half again to form a triangle. Repeat until all the batter is used. Serve with vanilla ice cream or whipped cream.