Preparation:
1. For the batter, mix flour, eggs and egg yolk together. Then add milk and water, stir until smooth. Chill the batter for 30 minutes.
2. Prepare the banana: cut into half and then cut each half vertically into 4 equal bars, approx. 7 cm. long. Heat the butter in the pan, add sugar. Cook until caramelized then add the banana. Keep stirring until the banana is well cooked.
3. Put clarified butter and oil in the pan and pour off the excess, leaving only a slight amount of oil in the pan. Ladle enough batter in to the pan to just cover the base. Immediately tilt the pan so the base is fully covered. Cook the crepe until it begins to form bubbles on the surface and the edge turns light brown. Turn the crepe over and cook for a few seconds until it is lightly browned.
4. Assembling the crepe: place whipped cream, bean paste and cooked banana in the center. Wrap the two sides of the crepe to the center, then roll. Cut in half. When serving, sprinkle with syrup and icing sugar.

How to prepare black syrup for crep

	Ingredients:
	200 g.	brown sugar
	50 g.	white sugar
	50 ml.	honey
	200 ml.	water

Preparation:
Put all the ingredients in a saucepan. Boil under medium heat, keep stirring until the sauce has reduced to the consistency of a thick syrup. Leave to cool.