Spiced crepes with seared maple bananas

Sprinkle the caster sugar over the batter, then add the lemon zest and mixed spice and mix well.

Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup batter and swirl around to coat pan evenly. Cook for 1-2 minutes until dry on top then flip and cook for a further 1-2 minutes until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture.

Heat butter in a medium frying pan over medium heat then slice in bananas and cook for 3-4 minutes, allowing banana to caramelise and turn golden. Add maple syrup and lemon juice, stir to heat through then remove from heat.

Serve crepes layered with ice cream and warm bananas then drizzle with the syrup. Dust with icing sugar if desired.

Sift flour into a medium mixing bowl.

Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.

Beat or whisk all together until smooth.

Rest the batter for 10 minutes.

Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.

Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.

Repeat with remaining mixture.