Method

• 1.
  Add eggs to a bowl with 2 cups (500ml) water and whisk together. Continuing to stir, gradually sift over the flours and salt, and stir to form a smooth batter. Cover with plastic wrap, transfer to the fridge and leave to rest for 30 minutes.
• 2.
  While the batter is resting, place the banana chips in a food processor and whiz for 10-20 seconds to a crumb-like texture. Set aside.
• 3.
  For the salted caramel, place all the ingredients, except the salt, in a food processor and whiz until smooth. Pour into a bowl and stir through the salt flakes. To cook the crepes, heat just enough butter to coat the base of a small frypan or crepe pan over medium-high heat until the butter has melted and is bubbling.
• 4.
  Pour in enough batter to create a thin coating on the base of the pan. Lift, tilt and rotate the pan so the batter forms an even, thin layer over the entire base.

• 5.
  Cook for about 1 minute each side, until bubbles start to appear on the surface and the edges are solid and easy to lift up with a spatula.
• 6.
  Stack the cooked crepes on a plate and cover with a clean tea towel to keep warm while you cook the rest, adding a little butter to the pan as needed in between crepes (I find I use less and less as the pan seasons).
• 7.
  To serve, top crepes with banana halves. Drizzle with salted caramel and extra honey and scatter over banana crumbs.