Chocolate Banana Crepes

Crepe Batter: In a medium bowl, stir together milk, melted butter, egg yolk, vanilla, and hazelnut liqueur. Whisk cocoa into liquid until completely incorporated. Next, whisk in confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.

Chocolate Sauce: Melt butter in a saucepan over low heat. Stir milk and hazelnut liqueur into melted butter. Stir in cocoa and confectioners' sugar. Set over very low heat to keep warm.

Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.

Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.