Crêpes with rum and banana recipe

Ingredients

• 2 large eggs
• 180 ml whole milk
• 75 g plain flour
• 2 tbsp melted butter
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 tsp vanilla
• 175 g brown sugar (packed)
• 2 tbsp golden syrup
• 2 tbsp rum
• 2 tbsp butter
• 75 ml double cream
• 4 bananas
• 1 punnet strawberries
• Cinnamon sugar
• Edible star sprinkles
• Fresh mint
• Icing sugar

Method

1. Whisk the eggs, milk, flour, melted butter, salt, cinnamon and vanilla into a smooth batter, then cover and chill for at least 1 hour.
2. Cook thin crêpes in a lightly buttered pan, turning each once the first side is set. Keep the finished crêpes warm and separated with baking paper.
3. Bring the brown sugar, golden syrup, rum, butter and cream to the boil, then simmer for 2 minutes and cool.
4. Fill each crêpe with sliced banana and strawberries, add the sauce, roll up and finish with the supported decorations.