Vegetarian recipe ideas
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To make the crêpes, whisk together the eggs and milk. Put the flour in a bowl with a pinch of salt and the sugar, then gradually whisk in the egg mix. You are looking for the consistency of single cream so add a little more milk if needed. Pour into a jug and rest while you prepare the bananas.
Put the sugar and butter in a non-stick frying pan and melt together. Add the bananas and cook for a couple of minutes each side. Stir in the bourbon, then add the cream and shake the pan so everything is emulsified. Take off the heat.
Heat a non-stick frying pan (approximately 18cm wide) over a medium heat. Use a piece of kitchen paper dipped in melted butter to butter the pan. Pour in some batter and swirl around the pan to coat the base.
Leave until bubbles appear on the top and the underside is golden, then flip. Cook the other side and tip onto a plate. You can keep the cooked crêpes between sheets of baking paper in a low oven to keep warm.
To serve, gently reheat the sauce and bananas, then serve 3 crêpes each with the butterscotch bananas and a scoop of ice cream, if you like.