Prepare the bananas - in a small bowl, combine the sliced bananas with the brown sugar. Set aside to allow the flavours to meld.

To make the crêpe batter - in a large mixing bowl, whisk together the flour, caster sugar and salt. Then create a well in the centre.

In a separate jug or bowl, combine the eggs, coconut milk, regular milk and melted butter. Then pour the wet ingredients into the flour mixture and whisk until smooth. The batter should have the consistency of thin pouring cream. You can add a little extra milk if needed. Then set aside to rest for about 10–15 minutes.

Next you need to cook the salted coconut caramel. Place the brown sugar and 3 tablespoons of water into a small saucepan over medium heat. Stir gently until the sugar dissolves. Add the coconut cream and sea salt, then simmer for a further 10 minutes or until the caramel thickens slightly. Set aside to cool.

To cook the crêpes - heat a non-stick frying pan over medium / high heat and lightly grease with butter. Pour in about ½ cup of the batter and swirl the pan to evenly coat the base. Cook for 3 to 4 minutes, or until golden underneath and just set on top. Transfer to a tray and cover with baking paper. Repeat to make 5–6 crêpes.

Now assemble your crêpe parcels. Place a generous spoonful of the banana mixture into the centre of each crêpe. Fold the sides over the filling and then roll them up to enclose. Repeat with the remaining crêpes.

Tip: These can be made a day ahead and stored in the fridge
To reheat, place in a moderate oven (around 160°C) for 10 to 15 minutes until warmed through.

To serve simply drizzle generously with the salted coconut caramel and finish with a scoop of vanilla ice cream.