Banana Crepe with Rum

To make the batter: In a small bowl, whisk together the flour, melted butter, egg, egg yolk, and 4 tablespoons of milk until smooth

Whisk in the remaining milk to combine well

Cover and refrigerate for at least 30 minutes or overnight

Heat a small non-stick skillet over medium heat

Pour in about 2 tablespoons of batter per crepe and cook until lightly browned, flipping halfway through

To make the filling: In a large skillet, melt the butter over low heat

Add the sugar, cinnamon, and rum; whisk to combine and stir until smooth

Dip banana slices into the lime juice

Fry the bananas carefully in the molten mixture, without letting them fall apart

Place one slice of banana onto the center of each crepe, fold the edges over the filling, and place on a baking sheet lined with parchment paper

Cover with the molten mixture, sprinkle with chopped nuts, and bake at 350°F (180°C) for a few minutes to warm through

Serve warm or chilled, topped with whipped cream if desired

Note: Store leftover crepe batter in the fridge for up to one day or freeze for later use as a savory filling.