Whisk the flour, eggs, milk and a pinch of salt together in a bowl or large jug until smooth and the consistency of single cream. Set aside for 30 mins to rest if you have time, or cook straightaway.

Heat a medium frying or crêpe pan over a medium heat and swirl in a knob of butter until melted and covering the surface. When hot and sizzling, spoon in half a ladleful of batter and quickly swirl it around to cover the base of the pan. Cook for 1 min on each side until golden, then keep warm in a low oven while you make the rest.

When ready to serve, fill each crêpe with 1 tbsp curd or chocolate spread, then fold in half, then into quarters. Arrange on a board or tray in a tree shape, then decorate with the bananas and berries and dust with icing sugar before serving.