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INGREDIENTS

  • 3 large bananas
  • 6 tbsp orange juice
  • grated zest of 1 orange
  • 2 tbsp orange/banana flavored liqueur

HOT CHOCOLATE SAUCE

  • 1tbsp unsweetened cocoa
  • 2tsp cornstarch
  • 3tbsp milk
  • 1 1/2 oz/40g dark chocolate
  • 1 tbsp butter
  • 1/2 cup light corn syrup
  • 1/4 tsp vanilla extract

PANCAKES

  • 3/4 cup all purpose flour
  • 1tbsp unsweetened cocoa
  • 1egg
  • 1tsp sunflower oil
  • 1 1/2 cups milk
  • oil, for frying

METHODS

  1. Peel and slice the bananas and arrange them in a dish with the orange juice and rind the liqueur. set aside
  2. Mix the cocoa and cornstarch in a bowl, then stir in the milk. Break the dark chocolate into pieces and place in a pan with the butter and light corn syrup. Heat gently, stirring until well blended. Add the cocoa mixture and bring to a boil over a gentle heat, stirring. Simmer for 1 minute then remove from the heat and stir in the vanilla extract.
  3. To make the crepes, strain the flour and cocoa into a mixing bowl and make a well in the center. Add the egg and oil. Gradually whisk in the milk to form a smooth batter. Heat a little oil in a heavy-based skillet and pour off any excess. Pour in a little batter and tilt the pan to coat the bottom. Cook over a medium heat until the underside is browned. Flip over and cook the other side. Slide the crepe out of the pan and keep warm. Repeat until all the batter has been used.
  4. To serve, reheat the chocolates sauce for 1-2 minutes. Fill the crepes with the bananas and fold in half or into triangles. Pour over a little chocolate sauce and serve.
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