Spelt flour crêpes with hazelnut chocolate spread

Add the flour and cinnamon into a large mixing bowl and stir with a wooden spoon to combine. Next add the egg and the milk then with a whisk, stir vigorously until you have a smooth, lump free batter.

Over a medium heat, heat up a non-stick frying pan and coat it all over with the 1kcal oil spray. Once the pan is hot, pour 1/4 of the batter into the centre of the pan and swirl it so it creates a thin circular crêpe. Leave to cook for about 2 mins. When it is golden underneath, turn over and cook for 1 min more.

Once you have cooked the crêpes spread a thin layer of the chocolate hazelnut butter on each and divide the banana between the crêpes.