Ricotta Crepes With Banana and Coconut Caramel

1. 1

   Crepes - Put the flour in a medium bowl.

2. 2

   Whisk the milk, egg and vanilla essence in a small bowl and then add the milk mixture to the flour and whisk until well combined.

3. 3

   Spray a small non-stck frying pan with cooking spray and heat on medium and then add 2 tablespoons of batter to pan to make 1 crepe, quickly swirl pan around so batter coats the base and cook for 2 minutes or until crepe base is light golden and the turn over and cook for a further 1 minute or until set and then transfer to a plate lined with a clean tea towel and cover to keep warm.

4. 4

   Repeat with remaining batter to make a total of 8 crepes.

5. 5

   Put the coconut milk, sugar and vanilla essence in a medium non-stick frying pan and cook stirring over a low heat until the sugar has dissolved and then increase heat to high and bring to the boil and then reduce the heat to medium and cook for 2 to 3 minutes or until the sauce thickens slightly and then add the banana to the pan and cook, tossing, for 1 minute or until the banana is warmed through.

6. 6

   Spread crepes with ricotta and fold the crepes over and divide between plates and top with the banana and coconut sauce and sprinkle with coconut to serve.

* Per serving · 4 servings · Values may vary.