First, make the crêpes: Whisk all of the batter ingredients together, adding enough milk to make a thin but not runny batter (if using the spinach, blitz everything together in a high-power blender or food processor until smooth). If you have time, allow to rest for 30 mins (you can make it hours ahead - even the night before - and leave to rest in the fridge). If you are tight on time, cook straightaway, but it will be a little harder to cook and the flavours won't have developed as much.

To cook the crêpes, heat a little butter or oil in a frying pan or crêpe pan until bubbling (or just hot if using oil). Pour in a ladleful of batter, gently swirling the pan as you go so that the batter spreads to the edges of the pan and creates a neat, thin pancake. Allow to cook for a minute before flipping, then cook on the other side for another minute, or until both sides are cooked and have brown spots. Move to a plate and repeat the process with the remaining batter.

When finished, heat a little more butter (or coconut oil) in the frying pan and fry the bananas on both sides for a couple of minutes until golden and caramelised. Take off the heat and pour over the juice of the 1/2 orange (grate over a little zest too, if you like orange!). Top the pancakes with the fried bananas and yogurt and roll up. Drizzle with melted chocolate and sprinkle with coconut or flaked almonds, if using.