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Indulgent sweet crêpes rolled with banana, cocoa and hazelnut protein spread or peanut butter, then cut into rounds like small sushi pieces. An original, simple breakfast or snack ready in just a few minutes.
In a bowl, beat the egg with the milk or plant-based drink and sweetener, then gradually incorporate the flour until you obtain a smooth, lump-free batter.
Heat a nonstick pan and pour in a small ladleful of batter, spreading it into a thin layer. Cook until the edges begin to come away, then flip the crêpe and finish cooking.
Repeat until the batter is used up; these quantities yield about four crêpes. Let them cool slightly before filling.
Spread some crêpes with cocoa and hazelnut protein spread and the others with peanut butter, leaving a small edge clear.
Place a banana in the center of each crêpe, then roll them tightly around the fruit to form compact rolls.
Cut each roll into even slices to create your sweet sushi crêpes.
Optionally finish with a drizzle of spread or peanut butter, shredded coconut and chopped peanuts, then serve.
Nonstick crêpe pan
Store in the refrigerator in an airtight container for up to 24 hours. Preferably consume immediately to keep the crêpes soft and the banana fresh.
For a more uniform consistency, let the batter rest for 5 minutes before cooking. You can alternate the fillings or use just one spread according to your taste.
Italia
| Energy (kcal) | 103.54 |
| Carbohydrates (g) | 22.55 |
| of which sugars (g) | 8.87 |
| Fat (g) | 1.1 |
| of which saturates (g) | 0.28 |
| Protein (g) | 2.6 |
| Fibre (g) | 1.99 |
| Salt (g) | 0.04 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
