Truffle Crepes With Banana

Makes 20 crepes.

Preparation can be done well in advance and you can substitute bananas for another fruit.

Ingredients:

• 50g Truffle butter.
• 1 Egg.
• 300ml Butter Milk.
• 200g Flour.
• Pinch of salt and sugar.

Method:

1. Sift the flour, add sugar and salt, make a well in the centre and add egg, milk and melted butter.
2. Mix to a smooth thin paste. (When you dip in your finger it should run off leaving a thin covering on the finger).
3. Heat in a non-stick pan, try and keep this at an even temperature while you cook the crepes, one by one.
4. Use a ladle to measure the quantities into the pan, tilt the pan from side to side,
   rolling the mixture around so you get an even thin covering.
5. Cook until set then flip the crepe over to cook the other side.
6. Turn out to cool on the bench.

Filling:

1. Use 1 banana for each guest.
2. Peel and leave whole and roll them in some castor sugar.
3. Pan fry to caramelise the sugar and this will also soften the banana, place them in a crepe and roll up.
4. In the pan you cooked the bananas in, add 100ml of white wine and 20ml brandy.
5. Reduce this by half and add 200ml cream. Reduce this mixture until it becomes thick and saucy.
   You can sweeten this with sugar if you wish.
6. To finish the sauce add 25g of truffle butter and stir continuously until melted,
   spoon this over the banana wrapped in crepe.
7. Serve with some ice cream of your choice or fresh whipped cream.