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 panINGREDIENTS 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 | | 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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