- 1 cup (150g) plain flour
- 1/3 cup (75g) caster sugar
- 2 large eggs, lightly beaten
- 1 cup (250ml) coconut cream, plus extra to serve
- 40g unsalted butter, melted, plus extra to brush
- 1/2 teaspoon vanilla extract
- 2 bananas, sliced
CHOCOLATE SAUCE (MAKES 1 1/2 CUPS)
- 200ml pure (thin) cream
- 50ml milk
- 200g dark chocolate, chopped
- 20g good-quality cocoa powder
Sift the flour into a large bowl with sugar, eggs, coconut cream, butter, vanilla and a pinch of salt. Whisk to combine, then stand at room temperature for 30 minutes.
Meanwhile, for the sauce, place cream and milk in a pan over medium heat. Bring to just below boiling point, then remove from the heat.
Whisk in chocolate until melted, whisk in cocoa until smooth.
Keep warm over low heat.
Check the consistency of the batter before you start to cook the crepes — the mixture should resemble runny cream. If it’s too thick, add a little warm water.
Brush a 15cm crepe pan with extra melted butter and place over medium heat. Pour in enough batter to coat the base of the pan, then cook for 1-2 minutes each side until golden. Remove to a plate and keep warm. Repeat with remaining batter to make 12 crepes.
To serve, fold crepes into triangles on plates, tuck in banana slices, drizzle with warm chocolate sauce and cream.