Beat the eggs and sugar. Add the oil and cocoa.

Then add the milk and beat. Also add the flour and vanilla. Mix well with a whisk.

Our pancake batter should be the consistency of buttermilk. Spread the oil in the pan with a paper towel. Take 1 tablespoon of the pancake batter and pour it into the Teflon pan.

Bake the crepe by turning it over. Whip the cream with 200 ml of milk. Spread it over the baked crepe. Place the banana on the edge of the pancake. Roll the crepe into a roll.

Arrange the wrapped crepes on the serving plate. Cover them with chocolate. Cut it the thickness of two fingers and leave it in the fridge for about an hour.
Enjoy your meal.