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.
To serve, fold your crepes into quarters and stuff them with the bananas.
Scoop your favourite ice cream over the crepes and scatter with some walnuts and extra banana slices. Time to eat!