Place 50 g (2 oz) chocolate in a food processor and whiz until roughly chopped. Add the flour, egg, salt and milk and process until smooth. Cover and chill for 30 minutes.

Melt the butter and sugar in a frying pan. Add the bananas and stir-fry over a medium heat for 3 minutes. Add the brandy (take care when doing this as it may ignite in the warm pan) and continue to simmer for about 2 minutes until the bananas soften and the liquid is syrupy. Set aside.

Lightly brush an 18 cm (7 in) non-stick crepe or small frying pan with oil and heat. Stir the batter and coat the base of the pan thinly, with a ladleful of mixture (equivalent to 4 tablespoons). Cook for 2 minutes or until golden brown, then turn with a palette knife. Cook for a further 1 minute. Transfer to a plate, cover and keep warm. Cook the remaining batter in the same way.

Chop the remaining chocolate. Place two spoonfuls of banana filling over one half of each pancake; sprinkle with some of the chocolate. Fold in half, then in half again. Keep warm while filling the remaining pancakes. Dust with icing sugar and serve warm with yogurt and decorate with chocolate shavings.

Freezing: Make and wrap the pancakes as above, then freeze for up to one month.