INGREDIENTS

2 cups flour
3 eggs
1 cup milk
¼ cup oil
1 tsp baking powder
1 Tbsp sugar
½ tsp salt
2-3 cups hot water
6 pcs big bananas
1 cup choco-caramel sauce
200 ml all purpose or whipping cream
½ Tbsp sugar
1 cup almond flakes-optional
1 cup chocolate flakes-optional
¼ cup butter for coating

DIRECTIONS

1. Cut bananas into half lengthwise. Set aside. Add ½ Tbsp sugar to cream and whip using a hand mixer and put in fridge for later use.
2. Combine flour, eggs, milk, oil, salt, sugar and baking powder in a bowl. Using a mixer, mix until all ingredients are well incorporated.
3. Preheat pan at medium-low heat. Brush or spay pan with oil if needed. Add ¼ cup of hot water at a time to the batter while whisking continuously. Add more until you reach a melted ice cream like consistency.
4. Pour about half a ladle of batter into the preheated pan. Lift pan and swirl to cover the base of the pan. Cook 2-3 minutes or until light golden, Then turn and cook other side for another minute. Place cooked crepe in a plate and using a brush lightly coat with butter.
5. To assemble, take a crepe, coat surface with choco-caramel sauce. Place banana at one end of the crepe and roll. Place banana crepe on a serving plate and pipe whipped cream on top. Drizzle with a bit more choco-caramel sauce and top with almond and chocolate flakes if desired.