Crêpes With Chocolate, Banana And Rum Filling

1. 1

   For the crepes, sift flour and a large pinch of salt into a deep bowl and make a well in the center. Drop in egg and egg yolk. Blend eggs together with a wooden spoon, gradually drawing in flour. Gradually add milk, keeping mixture the consistency of thick cream. Continue stirring until all the flour is drawn in (you will have used about half the milk by this time). Mix well, then add melted butter and remaining milk. (Alternatively, whiz together egg, egg yolk, melted butter and milk for a few seconds in a food processor fitted with a chopping blade. Add sieved flour and a large pinch of salt and blend for 30 seconds. Transfer to a bowl.)

2. 2

   Let stand for 30 mins. Check the consistency - it should be like a thin cream; thin with more milk, if necessary.

3. 3

   Heat a small, heavy-bottomed 6-inch skillet on medium heat (or make fewer crepes in a slightly bigger pan). Melt a little butter in pan. Add a spoonful of batter. Quickly swirl it around the pan to coat the entire bottom. Cook 1 min. Loosen crepe with a spatula, flip over and cook the second side. Transfer to a wire rack. Repeat with remaining batter (you should get 20 or more crepes).

4. 4

   Melt 1 tbsp butter in a large nonstick skillet on medium-high heat. Brown bananas quickly then add rum and cook until bubbly. If you prefer to burn off the alcohol, do so.

5. 5

   Carefully spread each crepe with 1 tsp of hazelnut spread. Put small slabs of ice cream over one half of each crepe, then add a spoonful of banana. Fold crepes in half, then in half again and transfer to dishes, open ends facing up. Sprinkle with powdered sugar and serve immediately.

* Per serving · 4 servings · Values may vary.