Make the crepe batter

• Whisk the flour, sugar, eggs and milk into a smooth batter.
• Stir in the melted butter and let the batter rest.

Split into three shades

• Divide the batter into three bowls.
• Leave one plain, tint the second lightly with cocoa powder and the third generously with cocoa powder for the darkest shade.
• Transfer each shade to its own piping bag or squeeze bottle.

Pipe the leopard pattern

• Heat a lightly buttered pan over medium heat.
• Pipe the darkest batter into small rings, leaving gaps between them.
• Fill the centre of each ring with the medium shade.

Cook the crepes

• Pour the plain batter over the pattern to cover the pan.
• Cook until set and lightly golden, then flip and finish briefly.
• Repeat with the remaining batter.

Make the vanilla custard

• Whisk the egg yolks with the sugar until pale.
• Heat the cream with the vanilla extract, then pour it slowly over the yolks while whisking.
• Return to low heat and stir until thickened.

Brûlée the bananas

• Arrange the banana slices in a pan and sprinkle with brown sugar.
• Caramelise with a torch or under a hot grill until golden and crisp.

Assemble and serve

• Fold the crepes with the patterned side out.
• Top with the vanilla custard and brûléed bananas.