Crepes with Salted Caramel and Banana Butter

Cook Time 30 minutes + 3 hours for caramel

Servings 6

Ingredients

200g plain flour

2 tbsp of caster sugar

3 eggs

400ml full cream milk

Pinch of salt

Unsalted butter, for frying

Salted Caramel Butter

1 can of condensed milk (label removed)

250g salted butter, at room temperature

1 small ripe banana, plus extra banana slices to serve

100g finely chopped dark chocolate, plus extra chopped chocolates to serve

Pinch Salt 

Method

For the crepes, add the flour, sugar and pinch of salt into a large bowl and make a well in the centre. Break the eggs into the well and whisk. Now add the milk and whisk in until a smooth batter is formed. Rest the batter in the fridge until ready to use. This can be made the day before.

Submerge the unopened can of condensed milk into a pot of water and boil for 3 hours (replenishing water). Cool completely before opening.

To make the butter, blend caramel (boiled can of condensed milk), banana, chocolate and a pinch of salt in a blender until smooth.

In a large frying pan, melt the unsalted butter and pour in a ladleful of crepe batter and swirl around the pan. Once set and golden, flip and cook for a further minute.

Serve crepes with a dollop of the salted caramel butter and fold into quarters with extra banana and chocolate.