This crêpe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes. They are a little more delicate than wheat based crêpes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crêpe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crêpe, whilst millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes.

About 6–12 hours before you plan to cook your crêpes, whisk the flour, milk and yoghurt together in a bowl. Cover and leave at room temperature for up to 24 hours.

For the filling, slice the bananas thickly on an angle. Place them in a bowl and squeeze in enough lemon juice to coat the slices, turning them gently. Lemon zest is a delicious addition too, so grate some in if you like.

Toast the flaked almonds or coconut in a dry pan and add to the bananas, giving a final gentle turn (or add untoasted if you prefer).

When you are ready to cook the crêpes, whisk in the eggs and salt – the consistency should be like double cream, so add a little more milk if needed.

Heat a heavy-based frying pan over a medium heat. Brush lightly with butter, using a heatproof brush or a folded wad of kitchen paper.

Pour a small ladleful of batter into the pan and swirl it around to give you a thin crêpe. (If there are lots of bubbly holes, you have the pan a little too hot.) When the underside is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly. Keep warm in a low oven while you cook the rest, interleaving the cooked crêpes in the oven with pieces of baking parchment to stop them sticking together.

Spread each crêpe with some Greek yoghurt and add a spoonful of bananas. Fold in half and fold again into quarters. Drizzle with a little honey or maple syrup to serve.