- 100g/3½oz plain flour
- 2 free-range eggs
- 3 tbsp vegetable oil
- 3 tbsp caster sugar
- 100ml/3½fl oz milk
- 1 banana, peeled and finely sliced
- 50g/2oz chocolate broken into pieces
- 2 tbsp boiling water
- handful pecans
- 1 tbsp double cream, to serve
- For the crêpe, place the flour, eggs, two tablespoons of the vegetable oil and caster sugar together into a bowl and whisk together to make a thick paste.
- Gradually whisk in the milk, until a smooth batter forms.
- Heat the remaining one tablespoon of oil in a shallow frying pan. Place the slices of banana onto the base of the pan, then pour over enough batter to cover in a thin layer. Cook for 2-3 minutes, until golden-brown on base, then carefully turn over and cook for a further minute, until golden-brown on the other side.
- For the chocolate sauce, place chocolate pieces in a bowl. Add the boiling water and whisk until the chocolate has melted.
- Add the pecans and stir well.
- To serve, place the crepe onto a plate and pour chocolate pecan sauce over. Drizzle with double cream and serve.