Banana, ricotta and white chocolate crepes

2 eggs
250ml milk
50g unsalted butter, melted
100g plain flour
pinch salt
zest of 1/2 lemon
olive oil spray
4 bananas, unpeeled, halved lengthways
2 tbsp brown sugar
300g fresh ricotta
1 tbsp vanilla bean paste
125g blueberries
2 tbsp icing sugar
100g white choc, coarsely grated
extra icing sugar to serve

1. whisk eggs, milk and butter in a large jug. Then whisk in flour, salt and lemon zest. Rest for 5 mins.
2. Preheat a flat BBQ plate to high. Sit a non-stick bbq sheet over plate. Spray with oil, then pour enough batter onto sheet to form a 20cm round. Repeat with remaining oil and batter until you've cooked 8 crepes.
3. Preheat a BBQ grill to high. Add bananas and cook for about 4 minutes on each side until skin is blackened and fruit is caramelised. Carefully remove skin and put flesh in a large bowl. Add half the sugar and toss to coat.
4. Combine ricotta, vanilla and remaining sugar ina medium bowl. Put blueberries, icing sugar and lemon juice in a small bowl, then toss to combine.
5. To assemble crepes, spread half the ricotta mixture over surface of 1 crepe. Top with 1/8 of banana mixture, and generously srinkle with chocolate. Fold in half, then half again. Repeat with remaining crepes.
6. To serve, arrange crepes on serving plates and spoon over blueberry mixture. Dust generously with icing sugar.

Crepe layer cake with walnut jam and chocolate ganache

Crepes:
2 cups plain flour
1 tsp baking powder
2 tbsp icing sugar, sifted
4 eggs, beaten
420ml milk
250ml cream
125g unsalted butter, melted
1 tsp vanilla extract
butter for greasing

Walnut jam:
375g walnuts, lightly toasted
300ml cream or thickened cream
165g pure icing sugar
90ml extra strong espresso
2 tsp ground cinnamon

Chocolate ganache:
1/4tsp cornflour
170ml cream at room temp
150g dark choc, chopped
30g butter

1. Make crepes by whisking wet ingredients and slowly mixing into dry ingredients by making a well in the centre of the dry ingredients. Whisk until batter is smooth.
2. Heat a crepe pan, grease with butter and use 1/4 cup crepe mixture to thinly coat bottom of pan. Cook until pale and golden, flip and repeat. Should make about 18 crepes.
3. Make walnut jam by putting walnuts in the food processor and processing until a fine powder forms. Transfer to a medium pan, add remaining ingredients and set over a medium heat. Cook, stirring constantly, for about 10 minutes or until thick. Transfer mix to a bowl and allow to cool to room temp.
5. To make choc ganache mix cornflour and cream in a small bowl. Put chocolate in a large heatproof bowl and set over a pan of simmering water. Stir gently until choc is melted. Add butter and cream mixture and stir until smooth. Set aside in a cool place utnil thick enough to spread.
6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top and stand for 10 mins then serve.