Crêpes with chocolate, banana and rum filling

1.To make the crêpes, sift flour and a large pinch of salt into a deep bowl and make a well in the centre. Drop in egg and egg yolk. Blend eggs together with a wooden spoon, gradually drawing in flour, then start adding 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). Beat 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.Rest batter for 30 minutes, then check the consistency – it should be like a thin cream; thin with more milk if necessary.

3.Heat a small, heavy, 15-16cm frying pan over medium heat (or make fewer crêpes in a slightly bigger pan). Smear pan with a little butter and, when hot, pour in a spoonful of batter. Quickly swirl it around the pan to coat the entire base. It should take about 1 minute to cook the first side. Loosen crêpe with a palette knife, flip it over and cook the second side. Transfer to a cooling rack and cook remaining batter in the same way (you should get 20 or more crêpes).

4.Carefully spread each crêpe with 1 tsp or so of hazelnut spread. Have ice cream ready to go. Heat a large non-stick frying pan over medium-high heat. Add 1 tbsp butter and, when sizzling, add bananas. Brown bananas quickly then add rum and bubble up. If you prefer to burn off the alcohol, do so.

5.Put small slabs of ice cream over one half of each crêpe, then add a spoonful of banana, fold crêpes in half, then in half again and transfer to dishes, open ends facing up. Sprinkle with icing sugar and serve immediately.