Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs and the flour together and start adding small quantities of milk until the batter is smooth, with the consistency of single cream.
Melt 50g/2oz of butter in a pan. Spoon half of it into the batter and whisk it in, then pour the rest into a bowl and set aside to add to the pan when cooking the pancakes.
Get the pan really hot and then turn the heat down to medium. Add about 2 tablespoons of batter to the pan and tip the pan from side to side to get the base evenly coated with batter. The pancake should take 30 seconds to cook. Lift the edge with a palette knife to see if it's golden brown and then flip it over for a few seconds to finish cooking. Slide out of the pan into a plate.
Peel and slice the bananas. Roll the banana slices in the sugar. Heat a frying pan until hot and then add the bananas. Reduce the heat and roll the bananas in the pan until nicely caramelised.
Fill the pancakes with the bananas, fold into a triangle and finish with a dollop of creme fraiche.
«If you have time, leave the batter to rest for half an hour before cooking. This will allow any lumps to float to the top and you can then mix them in.»