1 cup plain flour
1 Tbsp Dutch cocoa powder
¼ cup icing sugar mixture
1½ cups milk
2 eggs, lightly beaten
1 tsp vegetable oil plus extra for greasing
250 g tub mascarpone
1 tsp vanilla bean paste
3 bananas, sliced
1 tub vanilla ice-cream to serve
100 g chocolate-coated honeycomb, roughly chopped, to serve
½ cup roasted natural almonds roughly chopped, to serve
250 g dark chocolate, chopped
50 g butter, chopped
1 Tbsp golden syrup
1 Tbsp warm water
- To make chocolate sauce, put chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water, making sure water does not touch base of bowl. Stir until smooth. Remove pan from heat and remove bowl. Stir in water and set aside to cool to room temperature.
- Sift flour and cocoa into a large bowl. Add sugar and stir to combine. Whisk together milk, egg and oil in a large jug. Make a well in the centre of flour mixture and add milk mixture. Slowly stir from the centre, using a whisk, gradually mixing in more flour as you go until a smooth batter forms. Strain mixture through a fine sieve into a large jug.
- Grease a large 28cm non-stick frying pan with extra oil and heat over a medium-high heat. Pour ¼ cup of the batter into pan, immediately swirling pan so batter spreads out to form a 20cm crepe of even thickness. Cook for 30 seconds or until bottom of crepe is light brown. Flip and cook for 10 seconds and set aside on a plate. Cover with foil to keep warm. Repeat with remaining batter, oiling the pan between each crepe, to make a total of 12 crepes.
- Put mascarpone in a small bowl and stir in vanilla paste until just combined (don’t over-mix). Spread a little of the mascarpone mixture over each crepe. Fold each crepe in half, then roll up to form a cone shape. Divide banana among cones. Arrange on a serving plate. Top with ice-cream and drizzle with chocolate sauce, then scatter over honeycomb and almond to serve.