1. Sift together the flour and salt, make a well in the centre and add the combined egg and milk. Stir from the centre, drawing in the flour a little at a time. Beat until smooth. Stir in the brandy and butter, cover and leave the batter to stand for 1 hour.

3. Heat a heavy-based frying pan and grease with the extra butter. Pour in just enough batter to cover the pan and pour off any excess. Heat gently and when small bubbles appear flip the crepe over using a spatula and cook the other side. The batter should make about 10-12 crepes. Keep the crepes warm by stacking them under foil until ready to serve. Slice the bananas thinly. Put a crepe on a serving plate and top with some bananas and chopped pecan. Drizzle with Caramel Sauce. Put another crepe on top and repeat. Continue to layer, topping the final crepe with remaining Caramel Sauce and pecans.

2. Caramel Sauce: Put the butter, sugar, condensed milk and syrup in a saucepan and stir continuously over low heat until the sugar has dissolved. Bring to the boil. When the sauce has darkened slightly blend in the warmed cream, stirring for 2 minutes.