4 large ripe bananas, cut into small pieces
¼ cup brown sugar
vanilla ice cream to serve
¼ cup caster sugar
½ cup plain flour
pinch of salt
1 cup coconut milk
¼ cup milk
25g melted butter, plus extra for cooking crepes
¾ cup brown sugar
¼ cup coconut cream
1 tsp sea salt
Mix the bananas and the brown sugar and set aside for later.
To make the crepe batter, place caster sugar, flour and salt in a bowl and make a well in the middle. Whisk eggs, coconut milk, milk and butter in a separate bowl. Pour the egg mixture into the flour and whisk until smooth. The batter should be the thickness of thin pouring cream (add more milk if it is too thick). Set aside for 10-15 minutes.
For the salted coconut caramel, place the brown sugar and 3 tablespoons of water in a saucepan over medium heat and cook until the sugar dissolves. Stir in coconut cream and salt and simmer for another 10 minutes to thicken. Set aside until ready to serve.
To cook the crepes, heat a small frying pan over medium-high heat. Lightly grease with butter. Pour a scant 1/2 cup of crepe batter into the pan and swirl to coat the base. Cook for 3-4 minutes or until the crepe is golden on the bottom side and just cooked through on the top. Transfer to a large baking tray and cover with baking paper. Repeat to make 5 more crepes.
To assemble the crepe parcels, place a spoonful of banana mixture in the centre of a crepe. Fold sides of crepe over banana, then roll to enclose. Repeat with remaining crepes and bananas. This can be done the day before and stored in the fridge. Just reheat in a moderate oven for 10-15 minutes or until just warm.
Top the crepe parcels with salted coconut caramel and serve with a scoop of ice cream.