Method:

1. Whisk the egg, sugar and milk together to form a batter. Add your eggs and beat until light and fluffy.
2. For the bananas, add 50g sugar to a sauce pan over a medium heat with the juice from an orange and banana peel. Reduce to a light syrup before finishing with the butter. Remove peels. 
3. Cut the bananas lengthways. Dust with the remaining sugar and blow torch until bruleed.
4. Heat your crepe pan over a medium heat. Add a thin layer of batter, after greasing your pan with butter. Cook until just cooked around the edges and middle and flip. The first will probably fail so don’t be disheartened.
5. Repeat until all mixture is used up and plate with your syrup and bruleed bananas.