Ingredients

For the crêpes: 300g Coop plain flour 75g Coop Fairtrade cocoa powder, plus extra for dusting 60g Coop Fairtrade light brown soft sugar 3 local eggs, plus 3 yolks, lightly beaten 750ml local semi-skimmed milk 40g local unsalted butter, melted Sunflower oil, for frying For the banana cream: 350ml local semi-skimmed milk 4 local egg yolks 100g Coop Fairtrade caster sugar 20g cornflour 20g Coop plain flour 6300ml local double cream 2 ripe Coop Fairtrade bananas, mashed For the Ganache: 150g Coop Irresistible Fairtrade 70% cocoa dark chocolate 150ml local double cream To decorate: Coop Irresistible Fairtrade white, milk and dark chocolate;

Method

1. For the crêpes, sift the flour and cocoa into a bowl and stir in the sugar 2. Make a well in the middle then add the beaten egg 3. Whisk to combine, then slowly whisk in the milk and butter 4. Leave to rest for 30 mins 5. Meanwhile, make the banana cream 6. Heat the milk until it just starts to boil. In a bowl, whisk the yolks, sugar, cornflour and flour together 7. Slowly whisk in the hot milk, then return the mixture to the pan 8. Whisk over a medium heat until thick and glossy, then leave to cool completely 9. Whip the cream into soft peaks, then fold it through the cooled custard, along with the banana. Chill, covered with cling film, for at least 30 mins 10. While it’s chilling, fry the crêpes 11. Brush a 24cm non-stick frying pan with oil and warm over a medium heat Add about 50ml batter and swirl the pan to coat the base. Cook for 1-2 mins, until the crêpe is dry on top, then flip over and cook for 30 seconds 12. Transfer to greaseproof paper and repeat to make 25 crêpes, stacking them with greaseproof paper in between 13. Break the chocolate for the ganache into a bowl 14. In a pan, bring the cream to a simmer, without boiling, then pour over the chocolate. Leave for 30 seconds, then stir until smooth, thick and glossy 15. Allow to cool fully 16. To assemble the cake, put a crêpe on a serving plate 17. Spread over 1 heaped tablespoon of the banana cream and top with another crêpe 18. Repeat for all the crêpes, then chill until firm 19. Using a palette knife, cover the top and sides with the ganache 20. Shave the chocolate into curls with a potato peeler, then use to decorate the cake 21. Dust with cocoa and chill until needed