Cocoa crêpes with banana and hazelnuts

Ingredients

For 1 serving

• All-purpose flour30 g
• Unsweetened cocoa powder5 g
• Eggs1
• Reduced-fat milk100 ml
• Butter3 g
• Banana1
• Hazelnuts12 g
• Honey1 teaspoon

Contains: gluten, lactose, nuts, eggs,

Method

1. In a bowl, mix the flour with the cocoa, add the egg and pour in the milk a little at a time, whisking, until the batter is smooth and runny; let it rest for 10 minutes.
2. Meanwhile, roughly chop the hazelnuts and toast them in a dry non-stick pan over medium heat for 2 minutes, until fragrant; set aside.
3. Peel the banana and slice it into rounds.
4. Grease the same pan with the butter and heat it over medium heat; pour in half the batter, swirl to spread it thinly and cook for 1 minute per side, until it lifts easily. Repeat with the rest.
5. Fill the warm crêpes with the banana and hazelnuts, roll them up and finish with a drizzle of honey.