Ingredients

GROUP A: CRÊPE

• 1 large egg

• 1 tbsp AP flour

• 1/2 tbsp milk

• 1/4 tsp vanilla extract

• 1/4 tsp granulated sugar

• Salt, to taste

GROUP B: CARAMELIZED BANANA

• 1 medium or large banana (slightly on the raw side)

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cardamom

• 1/2 tsp granulated sugar

• 1/2 tsp butter

• Salt, to taste

GROUP C: GARNISHING

• Whipped cream (make your own using heavy cream and confectioner’s sugar, or use a store-bought version)

• 1 tsp chopped walnuts

Method

• Whisk together all Group A ingredients and set aside for 10 minutes. Brush a large skillet or shallow pan with butter on medium heat. Once the pan is hot enough, reduce heat to low, and pour in the batter. Swiftly spread it evenly across the entire surface of the pan and cook till the crêpe is lightly golden-brown. Flip, cook for another 10 - 15 seconds, turn off the heat, and transfer the crêpe to a plate.

• Slice the banana length wise into 3 - 4 sections. Season one side of each slice with the cinnamon, nutmeg, and cardamom. In a medium skillet (a cast-iron one works great in this case), heat the butter on medium-high heat. Add the sugar to the butter, stir around till it halfway dissolves in the butter, then add the banana slices to the skillet. Reduce heat to low, and cook the banana for 3 - 4 minutes, till it is fragrant and a bit mushy. Do not turn off the heat. Plate the banana over the crêpe.

• Add the walnuts to the same skillet, and roast till golden-brown. Top off the crêpe with whipped cream and the toasted walnuts.