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.
Each crepe requires ½ cup of the batter.
Pour the batter in a small frying pan, which has been greased with Horio Soft with Corfu type butter (or Horio Creamy butter) and allow the crepe to cook.
Use a spatula to flip over the crepe when one side is cooked, then remove the finished crepe and repeat with the remaining batter.
Prepare the filling: In a bowl, mix the condensed milk and the mashed bananas.
Fill the crepes with the mixture and sprinkle with the ground walnuts. Fold four edges of the crepes into the center.
Place them on a platter.
In a blender, beat the jam and the water and pour over the crepes.
2 eggs10 gr. Horio Soft with Corfu type butter (or Horio Creamy butter)100 gr. flour1 tsp salt1 cup of water milk2 tbsp water1 tsp baking powderHorio Soft with Corfu type butter (or Horio Creamy butter) for buttering the pan
For the filling
10 crushed chocolate biscuits filled with chocolate2 large ripe bananas, mashed with a fork2 cups condensed milk1 cup of finely ground walnuts200 gr. strawberry jam
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