Rachel Khoo: Go bananas

While researching my new book, My Little French Kitchen, I discovered that crêpe vans were an early morning fixture in Brittany’s food markets, serving delicious sweet and savoury recipes. These banana crêpe rolls are inspired by the regional speciality. With Bonfire Night around the corner, they are just the business for dunking into a hot fudgy sauce to warm you up after the fireworks.

Banana crÊpe rolls with hot fudge sauce

Makes about five

For the crêpes:

100g plain flour

1 egg

About 300ml milk

5 large bananas

For the hot fudge sauce:

200ml double cream

80g golden syrup

140g dark chocolate, finely chopped

40g salted butter

To make the crêpes, sift the flour into a bowl with a pinch of sugar and salt. Make a well in the centre and crack in the egg. Gently stir the ingredients together, gradually adding enough milk until the batter has the consistency of double cream. Refrigerate for at least an hour, or overnight.

Heat a 15-18cm crêpe pan and brush with melted butter. Stir the batter and add more milk if necessary (it may have thickened on standing). Pour a ladle of batter into the pan and quickly swirl it around so it covers the base. Cook for 1 minute, loosen around the edge with a spatula, then turn the crêpe over and cook for a further minute. Slide the crêpe out of the pan, then repeat to make about five crêpes altogether, greasing the pan with butter in between each one.

Peel a banana, place on a crêpe and roll it up around it. Cut into quarters or halves. Repeat with remaining bananas.

To make the hot fudge sauce, heat the cream in a pan with the golden syrup and bring to a simmer. Put the chocolate in a bowl and pour the cream over it. Leave for 1-2 minutes then add the butter and whisk to bring the sauce together. Dunk the crêpe rolls in the fudge sauce.