- 55g/2oz plain flour
- 1 tbsp caster sugar
- 1 free-range egg
- enough milk to form a batter
- 10g/2 tsp butter for cooking
- 2 free-range eggs, separated
- 4 tbsp caster sugar
- 2 tsp butter for cooking
- 2 bananas, peeled and chopped
- 30g/1oz chocolate, chopped
- 30g/1oz brazil nuts, chopped
- Preheat oven to 220C/425F/Gas 7.
- Place the flour and caster sugar into a bowl. Whisk in the egg and add just enough milk to form a batter, whisking until you have reached the consistency of double cream.
- For the soufflé, place the egg yolks and sugar into a bowl and whisk togetherto combine.
- Place the egg whites into a clean bowl and whisk until the mixture forms stiff peaks,when the whisk is removed.Carefully fold the egg white mixture into the whisked yolks.
- Melt the butter in an ovenproof saucepan over a medium heat, and pour in a little of the crepe mixture, tilting the pan so the batter covers the base. Cook until the underside of the crepe is golden.
- Place the chopped banana, nuts and chocolate onto half of the crepe and top with the soufflé mixture.
- Fold the crepe in half with a spatula and transfer into the oven and cook for eight minutes, or until risen.
- To serve, dust with icing sugar.