Hazelnut crêpes with caramelised bananas

1. Empty the pancake mix into a large jug, add 650ml of the hazelnut drink and the oil, and whisk to combine. Lightly oil a 22cm nonstick frying pan and warm over a high heat. Add just enough batter to coat the base of the pan and cook for 1-2 minutes on each side until golden. Repeat to make 8 crêpes, adding more oil to the pan as needed.
Keep warm.

2. Meanwhile, to make the chocolate sauce, place the chocolate, syrup and remaining hazelnut drink into a heatproof bowl, place the bowl over a pan of barely simmering water (making sure the bowl doesn’t touch the water) and warm very gently until the chocolate has melted. Stir to combine and keep warm until serving.

3. Wipe out the frying pan. Sprinkle the cut side of the bananas with the sugar. Warm the pan over a medium heat. Add the bananas in two batches, cut-side down and cook for 1-2 minutes until golden, then turn over and cook for another minute. Keep warm.

4. Fill the crêpes with the bananas and fold in half. Divide between 8 plates and drizzle with the chocolate sauce and sprinkle with the hazelnuts. Serve with the remaining warm sauce for spooning over.