With a mixer, beat your egg and the sugar until fluffy and pale yellow.
Add flour, vanilla extract and milk until the butter has the consistency of yogurt.
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 bananas and let them cook for about 2 minutes.
Add the three tablespoons of Guinness and the lemon zest.
Let this cook down for about 5 minutes to allow the alcohol to burn off and make it more caramelized.
Once all the flavors meld, remove the caramelized bananas from the heat and set aside.
Fold your crepes into quarters and stuff them with the bananas.
Scoop your favorite ice cream over the crepes and scatter some fresh strawberries.
Time to eat!