To make the batter: in a medium bowl, stir together the milk, melted butter, egg yolk, vanilla and 2 teaspoons of liqueur. Beat 1 tablespoon cocoa into liquid then mix in the icing sugar, Gradually beat in the flour until completely incorporated. Set aside.
To make the chocolate sauce: melt the butter in a saucepan over low heat. Stir the milk and the hazelnut liqueur into melted butter. Add the cocoa and icing sugar and stir until blended. Keep warm over a very low heat.
Spray a non-stick frying pan or crepe pan with cooking spray and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with icing sugar. Repeat steps 3 and 4. Serve crepes warm.
I made the batter and the sauce before dinner, then cooked the crepes later but didn't reheat the sauce, didn't need to. The crepes were lovely and chocolatey and with the Bananas warmed in Frangelico & Cream took it to the next level, and that sauce (I made it with Dark Chocolate instead) this is a wicked, wicked dish! This one is staying in my favourites! - 26 Oct 2010
Used different ingredients.
For the sauce I replaced the Butter, Cocoa and Icing Sugar with 6 pieces of Dark Chocolate (I have a thing for Dark Chocolate). So only three ingredients for the sauce, Dark Chocolate, Frangelico & Milk (you could also use Cream). I also took the dish to the next level by gently heating 1 Tbsp Frangelico and 150ml of cream in a frypan and tossing the chopped Banana around in the cream just long enough to warm it up. Loved by adults and kids alike! If you don't have Frangelico, Grand Marnier would work beautifully as well! - 26 Oct 2010