Banana crepes with orange cream

1.Sift flour into a large bowl. Stir in sugar. Make a well at centre. Whisk milk and egg in a jug. Add to flour; whisk until smooth and combined, Stir in half of the butter. Cover with plastic food wrap; stand for 15 minutes.

2.For each crepe, heat a 15cm (base diameter) non-stick frying pan over moderate heat. Brush with a little of the remaining melted butter. Pour 2 tablespoons of the batter into pan; swirl to coat base completely. Cook for 1-2 minutes or until golden and lacy. Turn; cook for 30 seconds. Transfer to a heatproof plate. Reheat pan after each crepe, adding a little of the remaining melted butter as needed.

3.Place banana and extra sugar in a bowl; toss to combine. Heat a medium frying pan over moderate heat. Add banana; cook and turn for 4 minutes or until caramelised.

4.Combine zest, juice, cheese and cream in a bowl. Fold crepes into quarters (triangles); place on serving plates. Top with banana and orange cream. Serve dusted with icing sugar.