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.

60140

THIS RECIPE WAS MADE WITH

Horio Soft with Corfu type Butter

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DIRECTIONS

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.
Sprinkle with the smashed biscuits and serve.

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INGREDIENTS

For the crepe batter

2 eggs 10 gr. Horio Soft with Corfu type butter (or Horio Creamy butter) 100 gr. flour 1 tsp salt 1 cup of water milk 2 tbsp water 1 tsp baking powder Horio Soft with Corfu type butter (or Horio Creamy 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

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

DIRECTIONS

INGREDIENTS

For the crepe batter

For the filling

HORIO SUGGESTS

Weekly menu

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

DIRECTIONS

INGREDIENTS

For the crepe batter

For the filling

HORIO SUGGESTS

Weekly menu

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