Banana cream mille crêpes

Method

1. Blend the milk, eggs, butter, flour, caster sugar and salt until smooth, scraping down the sides to ensure there are no lumps. Set aside for 15 minutes for the bubbles to dissipate.
2. Heat a 20 cm (base measurement) frying pan over medium heat. Lightly brush with extra melted butter, then pour 60 ml batter into the pan and swirl to evenly coat the base (reduce the heat slightly if the batter starts to set too quickly). Cook for 30–45 seconds or until just golden and cooked, then turn over and cook for a further 15 seconds or until just cooked. Transfer to a plate and repeat with the remaining batter to make about 15 crepes in all, brushing in between with a little melted butter. Stack the crêpes and set aside to cool.
3. To make the Graham cracker pie crumb, combine all the ingredients in a bowl, then spread over a baking paper-lined tray. Set aside for 20 minutes to firm, then crumble.
4. To make the cream for the filling, using an electric mixer, whisk the cream, condensed milk, icing sugar and vanilla in a bowl until stiff peaks form.
5. When you are ready to assemble, peel and very thinly slice the bananas. Place a crêpe in the centre of a serving plate and spread ⅓ cup filling almost to the edges. Scatter with one-third of the pie crumb and top with a crêpe. Spread over another ⅓ cup filling, then top with eight or nine banana slices and another crêpe. Continue layering with the filling and banana, ensuring the banana slices are in different positions each time, until you’ve used half the crêpes. Spread with ⅓ cup filling and another onethird of the pie crumb, then continue layering the crêpes with the filling and banana until you have one crêpe left. Spread with the remaining filling and pie crumb, then top with the final crêpe.
6. Cover with plastic wrap and refrigerate for 3 hours or overnight. Remove from the fridge 10 minutes before serving to soften slightly, then serve.