Melt the butter
Preheat the oven to 230 °C / 445 °F. Set a skillet / heavy bottom pan over medium-high heat, add the butter and let it melt completely. Set aside and cool it to room temperature.
Combine the batter
Beat the eggs in a medium bowl. Add the milk, all-purpose flour and a pinch of sea salt. Whisk well. Mix in the cooled butter until you get a nice batter. Pour the batter back into the skillet. Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it. Bake for 15 minutes at 230 °C / 445 °F, then lower the heat to 175 °C / 350 °F for 5 minutes.TipThese pancakes rise for about 10 cm / 4 inches and they form a bowl shape, but they will start to collapse, once they are baked and out of the oven.
Serve immediately. Sprinkle with icing sugar, peel and chop the bananas. Add them to the center of the dutch pancake. Sprinkle with chopped hazelnuts and add a generous amount of melted dark chocolate. Bon appetite.