Add flour to a large mixing bowl then make a well in the centre.Pour milk into a jug and then whisk in the eggs.Slowly pour the milk mixture into the flour whisking as you go until it becomes a silky smooth batter.Refrigerate for a half hour before cooking the crêpes.To fry heat a frying pan over a medium heat then lightly brush a pan with rapeseed oil. Add about a ladle full of the crêpe mixture to the pan and allow each side to brown slightly. Then stack the crepes on a plate and leave in an oven on a warm setting until ready to serve. Continue cooking the crepes until all of the mixture is gone.

To AssembleOpen the cans of coconut milk and scoop out the coconut cream. Leave the thin milk aside (you could use in this recipe)Using an electric whisk, whisk the coconut cream until it is light and fluffy like whipped cream texture.Take the frozen bananas out of the freezer, add to a food processor or nutribullet and blend until smooth then fold into the coconut cream mixture until totally combined. Leave 1/4 of the mixture aside along with berries for the top.Start layering the crepes – I did 1 pancake, 1 layer of coconut cream, 2 pancakes, 1 layer of raspberry jam, 1 layer of berries then repeat until all of the pancakes are gone.For the top, add the remaining coconut banana cream to the top and heap on the remaining berries.Sprinkle over mint leaves and serve.