Classic banoffee pie is given a delicious twist in this gorgeous dessert, featuring sliced bananas, vanilla ice cream and silky toffee sauce all packaged up in golden, crispy crêpe baskets.
To make the crêpes, sift the flour into a mixing bowl with the salt, add the egg and gradually add the milk, whisking until you have a smooth, creamy batter. Whisk in the sugar. Cover and leave to stand for 30 minutes. Preheat the oven to gas 4, 180°C, fan 160°. To cook the crêpes, you will need a small blinis pan, wipe with a little of the sunflower oil and heat, swirl a little of the batter over the pan - enough to just cover the base, cook for 1 minute, flip over and cook for a further 1 minute.
Continue until you have 8 crêpes. Push each crêpe into a Yorkshire pudding bun tray (generally 4 holes to a tray so you can cook in 2 batches if preferred). Brush each crêpe with melted butter and bake for 8 to 10 minutes until golden and just beginning to crisp up. To serve, peel and slice the bananas, arrange over then base of each crêpe basket, top with a scoop of vanilla ice cream then drizzle each with a tablespoon of toffee sauce.
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