With a mixer, beat your egg and the sugar until fluffy and pale yellow.

Add flour, vanilla extract and milk for a batter consistency.

Ladle the batter onto the pan and cook the crepes until golden brown. Set aside.

For the stuffing, place the butter in a pan together with brown sugar and cinnamon.

Add the bananas and caramelise unit golden, over a gentle heat, adding the Guinness Foreign Extra Stout, lemon zest & honey towards the end.