Preheat the oven to 200C/Gas 6. Butter a baking tray with the softened butter.
To make the crème Anglaise, heat the milk with the vanilla pod until steaming.
Beat the egg yolks with the sugar in a bowl and slowly pour in the hot milk, stirring constantly. Return to the pan and stir over a medium heat until the mixture is thick enough to coat the back of the spoon. Stir in the rum.
Whisk the egg whites until stiff in a clean bowl. To make the soufflé mix you need to mix three parts of whisked egg whites to one part of crème Anglaise. Any leftover crème Anglaise will keep in the fridge for a couple of days.
Next assemble the soufflé pancakes. Put two tablespoons of the soufflé mix into the centre of each crepe along with 3 slices of banana. Fold into three and put on the buttered baking tray. Cook in the hot oven for 6-8 minutes, until puffed up.
While they are cooking make the flambéed bananas. Heat the butter in a frying pan, add the bananas and sprinkle with the sugar. Cook for 1 minute or so to caramelise and colour.
Remove the bananas and use the same pan to make the chocolate sauce. Add the chocolate, water, rum and sugar. Stir over the heat until you have a smooth sauce.
Serve the crepes with the caramelised bananas, chocolate sauce and vanilla ice cream.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.