1

Batter: sift flour into a bowl

Add eggs

Beat in with a wooden spoon

Gradually add half the milk; beat until smooth

Stir in remaining milk, water and butter

Chill for at least 30 minutes

2

Filling: slice bananas 5 mm thick and place in a bowl

Add lemon juice

Stir gently

3

Sauce: melt butter. add sugar, stir over low heat to dissolve

Simmer for 3 minutes; do not stir

Remove from heat; stir in cream

4

Crepes: heat 1 teaspoon unsalted butter in a crepe pan or heavy-based frying pan over medium heat

Add 2 metric table­spoons of batter and quickly twist pan, so batter coats base evenly

Shake pan to loosen crepe

When golden underneath, toss or turn over with palette knife

Cook other side until golden

Keep warm

5

Spoon bananas onto one side of each crepe; fold other side over

Serve at once with the sauce

Cooks's Tips

To 'season' a crepe pan, place on a medium heat, add 1 teaspoon butter, heat well, then wipe clean with a wad of paper towel. Don't wash it

To keep crepes warm, stack, interleaved with greaseproof paper, on an enamel plate over a pan of simmering water and cover with pan lid or foil