Enjoy a sweet treat with these thin coffee and chocolate pancakes.
Whether you're a fan of this French treat or just fancy a twist on traditional pancakes, these choca mocha crêpes are bound to be a success with all the family.
Top Tip: Make the crepes in advance and place greaseproof paper between each one to stop them sticking.
Place the flour and a pinch of salt in a large bowl. Make a well in the centre and add the egg. With a balloon whisk, gradually whisk in the milk to form a smooth batter. Set aside for 10-15 minutes.
Heat a little oil in a large frying pan and add a quarter of the batter using a ladle; swirl the pan so a thin, even layer forms on the pan base. Cook for 2 minutes until golden, flip and cook for another minute. Repeat to make four crepes.
Heat the hazelnut and chocolate spread with the coffee essence and condensed milk until melted enough to drizzle.
Place bananas on one quarter of each crepe, fold into four and drizzle with the chocolate coffee sauce. Scatter with hazelnuts, to serve.
Recipe and image courtesy of Camp Coffee, campcoffeeclub.co.uk