INGREDIENTS:

100g flour
Egg replacer equivalent of 2 eggs [I use Orgran]
60ml water
240ml soy milk
2 tsp sunflower oil or melted vegan margarine
1 tsp vanilla extract
3 tsp sugar
Pinch of salt
2 small bananas [sliced]
100g dark chocolate [coarsely grated] [I use Green and Blacks 70% or 80% cocoa solids]

Blend the wet ingedients [egg replacer, water, soy milk, vanilla extract and oil/margarine] thoroughly with a whisk, electric blender or food processer.
Add the dry ingredients [flour, 1 tsp sugar, and salt] gradually, and mix until the batter is smooth and slightly thickened.
Melt some sunflower oil or margarine on a frying pan and ladle the batter thinly into the pan, swirling gently until the pan is covered, but the layer of batter is not thick.  It may take you a few trys to work out the perfect ammount of batter for the size of your pan.
Return to a low heat and allow the edges of the crepe to crisp, and small bubbles to appear in the middle.  Keep it moving so that it doesn’t stick.
After a minute or two flip the crepe over and cook the other side.
Stack up on a warm plate under a warm grill until you’ve finished the batch.
Place the sliced bananas in a pan over a very low heat with the remaining sugar, and cook gently until caramelised.
Fill the crepes with the banana mixture and chocolate.