• In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.
• In a separate bowl, mix the flour and a pinch of salt.
• Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.
• Then gradually pour in the rest of the mik, until you have thin crepe batter.
• Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.
• Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.
• Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
• Cook the crepe on the first side for 40-50 seconds, or until the edges start coming away from the pan and turn slightly crispy.
• Flip the crepe and cook on the second side for 30–50 seconds. Note that the first crepe is very likely to turn out right!
• Repeat with the rest of the batter, stacking the cooked crepes on a plate.

Assemble and Cook

• To assemble, arrange sliced bananas in the centre of each crepe, overlapping the slices a little.
• Scatter the chopped up chocolate on top, and fold one side of the crepe over the filling. Then roll it into a tube, taking care that the filling doesn't fall out the sides. Repeat with the rest of the crepes.
• Heat a little oil and/or butter in a large frying pan, that fits the length of your crepes.
• Add the rolled up banana crepes to the pan, and cook over medium heat for 2-3 minutes on each side, until golden brown and the chocolate inside melts.
• Serve with a dusting of powdered sugar and yogurt or sour cream.