Holy Crepe

In bowl, combine flour, sugar and salt.

Add all the wet ingredients, finishing with the melted butter.

Brush 6-inch skillet or crepe pan with butter.

For each crepe, pour about ¼ cup of batter onto centre of skillet and tilt the skillet to spread the batter over the entire bottom of pan. When the edges of crepe start to brown, flip using a spatula. Cook for another 15 seconds.

Place crepes on oven-proof dish with parchment between each until ready to use.

Slice bread into thick strips.

In bowl, whisk together milk, eggs, cinnamon, vanilla and salt.

Heat a lightly-oiled skillet to medium-high heat.

Dip each slice of bread in egg mixture ensuring both sides are covered. Place in skillet and cook until golden. Put in ovenproof dish until ready for use.

In a large bowl, mix dry ingredients.

Add wet ingredients and whisk until smooth.

In a lightly-oiled griddle, pour ¼ cup of batter in a strip and cook on medium high heat until bubbles start to form. Flip and cook the other side another 45 seconds until done.

Remove from heat and place in ovenproof dish until ready for use.

Slice bananas and set aside.

To make the strawberry coulis, first hull the strawberries and cut in half.

Add to pot, with ¼ cup water and ¼ cup white sugar.

Bring to a boil, reduce heat and let simmer 10 mins. Strain and set aside.

Microwave chocolate at medium power stopping and stirring every 30 seconds.

Continue until melted. Set aside; make sure this is your last step as the chocolate may harden quickly (if so reheat in the microwave at medium power for 30 seconds).

Assembly: Place the crepe down on cutting board. Lay the pancake in the centre of the crepe. Drizzle the strawberry coulis on top of the pancake. Add the sliced bananas, approximately half a banana per crepe. Next, place the French toast on top of the fruit. Fold one side over and roll up the crepe, folding in the sides. Drizzle melted chocolate on top and enjoy!