Caramelised banana crepes

Make 1 quantity of the basic crepe recipe (see related recipe). Melt 50g unsalted butter and 1/3 cup (70g) brown sugar in a frying pan over a medium heat. Add 8 small bananas, peeled and thickly sliced diagonally. Cook, turning once for 5 minutes or until golden and caramelised. Transfer to a plate.

Add 1/2 cup (125ml) thickened cream to the frying pan and stir until well combined. Bring to the boil and boil for 2 minutes or until thickened slightly.

Fill the crepes with the bananas and roll up. Drizzle with the caramel sauce and serve with double cream.