Method
Prep:20min  ›  Cook:10min  ›  Ready in:30min 

1. First, prepare the crepe batter: In a medium bowl, stir together milk, melted butter, egg yolk, vanilla and hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons icing sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
2. Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons icing sugar. Set over very low heat to keep warm.
3. Grease a non stick frying pan or crepe pan, and heat over medium heat. Pour about 60ml of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
4. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with icing sugar. Repeat steps 3 and 4. Serve crepes warm.

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