Banana Crepes with Chocolate

For the crèpes

• Sift the dry ingredients into a mixing bowl and make a well in the centre. Add the egg and beat well.
• Add half the milk and all the butter and beat until smooth.
• Stir in the rest of the milk until blended.
• Lightly oil a pancake or frying pan and heat until smoking hot.
• Add enough batter for a thin even coating.
• Cook until set and lightly golden then turn over and cook for another 30 seconds.
• Remove from the pan and repeat with the remaining batter, greasing the pan between each crepe.
• Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
• Keep warm in a low oven.

For the filling

• Melt the butter in a frying pan over a low heat.
• Add the sliced bananas and sprinkle with sugar.
• Cook until slightly soft, but not falling apart.
• Add the lemon and orange juices and bubble for 1 minute.
• Divide the bananas and the pan juices between the crepes.
• Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
• Fold the crèpes over the banana filling and drizzle with melted chocolate.