Marbled Crepe Roll

Remove and drill three triangle-shaped holes in the lid of the cacao box and clean it. Mix the milk, the eggs, 1 tablespoon of sugar, then melt 3 tbsp of butter and incorporate it into the preparation to obtain a crepe batter. Pour a third of the batter into the cacao box, add the cacao powder, then mix and close the box with the lid.

Pour half of the chocolate batter in lines on the griddle, cover it with half of the plain crepe batter and spread it. Choose a very ripe banana and mash it, then cut off one end and place the mashed bananas on the crepe. Add the spread and the sliced almonds, then roll the crepe using spatulas and move the roll to the side of the plancha. Repeat the process to obtain a roll of several crepes and place it on a plate.

Whip the heavy cream and the powdered sugar into whipped cream, place it in a piping bag, then pipe the cream on top of the roll. Cut two thin slices from a banana, place them on a baking sheet covered with parchment paper, add 1 tablespoon of powdered sugar and bake for 30 minutes at 300°F.

Cut up the remaining bananas, flambé them with the remaining butter and rum in a hot pan and place them on the whipped cream. Add the banana chips, sprinkle with sliced almonds and powdered sugar. Serve and enjoy!