Steps

1. Crack 1 egg into a bowl and whisk well.
   🕒 01:34
2. Add 150ml milk to the whisked egg and mix thoroughly.
   🕒 01:41
3. Sift in 150g pancake mix and mix until smooth, with no lumps.
   🕒 01:48
4. Strain the batter through a fine-mesh sieve and mix gently again, without incorporating too much air.
   🕒 02:12
5. Stretch plastic wrap tightly over a microwave-safe plate, ensuring it's taut and not sagging.
   🕒 02:36
6. Pour about 1 to 1.5 ladlefuls of batter onto the plastic wrap on the plate. Spread evenly, being careful not to make the edges too thin.
   🕒 03:03
7. Microwave on 600W for 1.5 to 2 minutes. It's ready when the surface no longer looks wet.
   🕒 03:55
8. After microwaving, cover the crepe tightly with plastic wrap to prevent it from drying out and let it cool to room temperature (approx. 5 minutes).
   🕒 04:31
9. Once cooled, peel off the top plastic wrap and carefully separate the crepe from the edges. Repeat to make a total of 6 crepes.
   🕒 04:50
10. In a bowl, combine 200ml heavy cream and 2 tbsp granulated sugar. Whip until stiff peaks form, while the bowl is placed in an ice bath.
    🕒 05:36
11. Transfer the whipped cream into a piping bag.
    🕒 06:02
12. Slice banana (to taste) diagonally. This is best done right before use to prevent browning.
    🕒 06:18
13. Pipe a generous amount of whipped cream onto the center of a cooled crepe.
    🕒 06:36
14. Pipe whipped cream around the edges of the crepe and arrange the banana slices.
    🕒 06:50
15. Drizzle with chocolate sauce (to taste).
    🕒 07:09
16. Fold the crepe in half from the bottom edge and then roll it up tightly to shape.
    🕒 07:18
17. Decorate and roll the remaining crepes similarly to finish.
    🕒 07:33
18. Prepare a piece of wax paper (approx. 20cm square) and place it at an angle on the crepe.
    🕒 07:48
19. Fold the bottom corner of the paper over the crepe and roll it up, tucking in the tip.
    🕒 08:04