For the chocolate, in a double boiler, put the couverture chocolate with the cream and butter and allow them to melt and combine, stirring regularly.
For the pancakes, in a large bowl, put the flour, salt, egg yolks, milk and melted butter and using a whisk, stir well until smooth.
Beat the egg whites into stiff peaks and add the meringue to the flour mixture using a spatula, stirring with gentle, circular strokes.
Put some butter in a non-stick skillet to melt, and using a teaspoon pour in 2-3 small spoonfuls of the pancake mixture, depending on the size of the skillet.
Cook each pancake for about 2 minutes on each side until fluffy and golden brown.
Serve the pancakes on large plates alternating layers of pancakes, chocolate sauce, banana slices and crushed biscuits.