Ingredients for the crepes:
220 g all purpose flour
2 tbsp unsweetened cocoa powder
1 egg beaten
312 ml milk
Method
Sift the flour and the cocoa powder into a bowl.
Make a well in the middle and add the beaten egg.
Gradually mix in the flour by folding the flour from the sides into the egg.
Slowly add in the milk and mix well.
Cover the bowl with plastic wrap or a lid and let it stand for 30min before use.
Heat a pan on low heat and spray with non-stick spray.
Drop 1 teaspoon of oil into the pan and make sure to cover the surface of the pan.
Pour in the crepe mix, the amount you pour into the pan depends on how thick your crepes will be.
Spread the mixture evenly over the pan and cook until the sides come loose, then flip over.
Cook the other side for a few minutes and remove onto a plate.
Continue this until the mixture is finished.
Cover the pancakes with cling wrap until needed.
Ingredients for the brandied bananas
2 bananas, thinly sliced
1 tot brandy
30 g brown sugar
30 g butter
Method
In a pan, melt the butter over a high heat.
Add in the bananas, but make sure that they don’t overlap; you want to brown them evenly.
Once brown on both sides, add in the sugar and brandy.
Use a lighter and set the brandy on fire, do be careful that you don’t burn yourself.
Once the flame dies, it means the alcohol has cooked out.
Remove from the heat and set aside.
Ingredients for the chocolate sauce
100 g dark chocolate
100 ml cream
15 ml butter
Method
Place a pot filled with water on the stove and bring to the boil.
Get a glass or metal bowl that is big enough to fit on the pot, however, the bottom should not touch the water.
Bring the water down to a simmer.
Put the chocolate in the bowl and place over the pot and then melt the chocolate slowly. Add the butter.
Then, heat the cream and butter.
Once the chocolate is melted add in the heated cream mix and whisk well.
Make sure all the ingredients are well incorporated.
To assemble
Take a crepe and place some banana in the middle in a straight line.
Drizzle some chocolate sauce over and roll up.
Continue until the crepes are done.
If desired, drizzle some more chocolate sauce over the crepes.
Serve with ice cream or whipped cream.
– IOL/ Supplied