Step 1

In a mixing bowl combine the flour and salt. Whisk to combine then make a well in the flour. Break in the eggs and slowly pour in the milk while whisking constantly. Continue mixing until the batter is smooth.

Step 2

Cover and set aside to rest on the bench for 30 minutes, or place in the fridge overnight. This time allows the starch in the flour to hydrate so the crepe batter spreads easily for even cooking.

Step 3

Meanwhile, prepare the miso toffee sauce. Place the sugar and cream or coconut milk/cream into a small saucepan. Whisk together and heat gently over a low heat. Simmer for 4-5 minutes then remove from the heat. Add the cubed butter and 1 teaspoon miso, whisking to combine. Check the taste, adding extra miso if needed to taste (or use salt). Pour into a jug and keep warm.

Step 4

Heat a wide frying pan or crepe pan over medium-high heat. Once hot, add a small pat of ghee or butter to the pan and swirl to evenly coat the base.

Step 5

Pour about ⅓ cup of the batter into the centre of the pan and swirl it around to spread evenly to the sides. The quantity of batter will depend on the size of the pan used, with the aim to create a thin layer on the base of the pan.

Step 6

Cook the crepe for 1-2 minutes until the edges start to turn golden brown. Carefully flip, and cook for an additional 1-2 minutes until golden on both sides.

Step 7

Place the cooked crepe on a plate in a warm 80C oven. Repeat the process with the remaining batter, greasing the pan with ghee or butter as needed.

Step 8

Serve crepes warm with sliced bananas, cream or yoghurt, and drizzle with miso caramel sauce.

Step 9

Extra crepe batter can be stored in the fridge and used within 3 days.