Sweet Crepes with biscuits, banana and marmalade (by Elias Mamalakis)
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Sweet Crepes with biscuits, banana and marmalade (by Elias Mamalakis)

Sweet crepes filled with chocolate biscuit, banana, grated almonds and strawberry jam, by Elias Mamalakis. Just perfect.

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. In a blender, put all the batter ingredients and beat them for about 3 minutes. Put the mixture in the fridge for about 1 hour and stir it thoroughly before using it.
  2. Each crepe requires ½ cup of the batter.
  3. Pour the batter in a small frying pan, which has been greased with Horio soft unsalted with cow butter (or Horio soft light butter) and allow the crepe to cook.
  4. Use a spatula to flip over the crepe when one side is cooked, then remove the finished crepe and repeat with the remaining batter.
  5. Prepare the filling: In a bowl, mix the condensed milk and the mashed bananas.
  6. Fill the crepes with the mixture and sprinkle with the ground walnuts. Fold four edges of the crepes into the center.
  7. Place them on a platter.
  8. In a blender, beat the jam and the water and pour over the crepes.
  9. Sprinkle with the smashed biscuits and serve.
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    INGREDIENTS

    For the crepe batter

    2 eggs 10 gr. Horio soft unsalted with cow butter (or Horio soft light butter) 100 gr. flour 1 tsp salt 1 cup of water milk 2 tbsp water 1 tsp baking powder Horio soft unsalted with cow butter (or Horio soft light butter) for buttering the pan

    For the filling

    10 crushed chocolate biscuits filled with chocolate 2 large ripe bananas, mashed with a fork 2 cups condensed milk 1 cup of finely ground walnuts 200 gr. strawberry jam
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