Method

• 1.
  On a clean work surface, lay crepes slightly overlapping one another, 4 crepes across and 6 deep to create a large rectangle. Spread crepes with a thin layer of chocolate hazelnut spread. With the short edge facing you, tightly roll crepes into a large cylinder. Wrap tightly in plastic wrap and chill for 2 hours or until firm.
• 2.
  Preheat oven to 100°C. Grease a large baking tray and line with baking paper.
• 3.
  Heat a large non-stick frypan over medium-high heat. Add maple syrup and rum, and bring to the boil. Carefully ignite rum mixture, standing back until flames subside. In 2 batches, add bananas, cut-side down, and cook for 1-2 minutes or until lightly caramelised. Using a slotted spoon, transfer bananas to a tray. Stir hazelnuts through maple syrup mixture.

• 4.
  Using a serrated knife, thickly slice crepe cylinder, discarding wrap as you slice. Place crepe slices on prepared tray and bake for 2 minutes or until warmed slightly.
• 5.
  Carefully divide crepe slices among serving plates and scatter with hazelnut mixture. Serve with caramelised bananas and creme fraiche alongside.