Hand-mix egg, and milk until combined.

Add flour and use an electric mixer to blend until smooth; the batter should be thin and without lumps. Add more milk if the batter’s consistency is too thick.

Preheat the oven to the lowest setting, and set a baking sheet in the oven to hold finished crêpes.

Heat a medium-sized nonstick pan on low to medium heat, spray with oil if desired. When cooking, adjust heat as needed.

When the pan is warmed, hold the handle with one hand and use a ¼ or ⅓ cup to add batter to the pan.

Immediately move the pan in circles to disperse the batter evenly across the bottom of the pan. Avoid sloshing the batter against the rim to retain the crêpe’s round shape and prevent burning.

Place the pan back on the burner and watch closely as crêpes cook quickly.

When the batter has set and can be loosened from the pan, flip the crêpe with a spatula.

Cook the second side until the crêpe is loose and transfer to the oven. Store finished crêpes on the baking sheet - separated by layers of parchment paper - to prevent sticking. Crêpes can also be served immediately or kept on a plate at room temperature.

Repeat steps 5-9 until the batter is gone. And remember, it’s normal if the first few crêpes don’t look ideal.

Spread a thin layer of Naked Chocolate with Spiced Rum on top of a crêpe and layer with sliced bananas. Roll the crêpe from right to left to create a loosely rolled crêpe. If desired, add this spread after it’s been warmed to reheat the crêpe.

Garnish plate with sliced bananas, a dollop of whipped topping and sprinkled cocoa nibs - Enjoy!