Filled crepes
Ingredients
- 520 g milk
- 250 g flour
- 250 ml heavy cream
- 250 g curd
- 80 g sugar
- 70 g banana
- 40 g white chocolate chips
- 30 g raisins
- 10 g tangerines
- 3 eggs
- Pinch of salt
- Olive oil
- Chocolate sauce
- Cranberries
- Min
Preparation video
Using a mixer, beat the eggs, milk, 40 g sugar, and salt. Add flour slowly and stir until the batter is uniform. Fry crepes on a skillet.
When the crepes are ready, prepare the fillings. Whip heavy cream and sugar until stiff. Fold the curd into the whipped cream until uniform. Separate between four dishes. Add a different topping to each dish: bananas, white chocolate chips, diced tangerine, and soaked raisins. Stir each dish.
Fill the crepes by scooping the cream onto the middle of the crepe. Fold inwards from both sides and tuck the ends. Serve the crepe with the folding line on the bottom.
Decorate with chocolate sauce, cranberries, and peppermint leaves.
Preparation
Using a mixer, beat the eggs, milk, 40 g sugar, and salt. Add flour slowly and stir until the batter is uniform. Fry crepes on a skillet.
When the crepes are ready, prepare the fillings. Whip heavy cream and sugar until stiff. Fold the curd into the whipped cream until uniform. Separate between four dishes. Add a different topping to each dish: bananas, white chocolate chips, diced tangerine, and soaked raisins. Stir each dish.
Fill the crepes by scooping the cream onto the middle of the crepe. Fold inwards from both sides and tuck the ends. Serve the crepe with the folding line on the bottom.
Decorate with chocolate sauce, cranberries, and peppermint leaves.
Filled crepes
Ingredients
- 520 g milk
- 250 g flour
- 250 ml heavy cream
- 250 g curd
- 80 g sugar
- 70 g banana
- 40 g white chocolate chips
- 30 g raisins
- 10 g tangerines
- 3 eggs
- Pinch of salt
- Olive oil
- Chocolate sauce
- Cranberries
- Min
Preparation
Using a mixer, beat the eggs, milk, 40 g sugar, and salt. Add flour slowly and stir until the batter is uniform. Fry crepes on a skillet.
When the crepes are ready, prepare the fillings. Whip heavy cream and sugar until stiff. Fold the curd into the whipped cream until uniform. Separate between four dishes. Add a different topping to each dish: bananas, white chocolate chips, diced tangerine, and soaked raisins. Stir each dish.
Fill the crepes by scooping the cream onto the middle of the crepe. Fold inwards from both sides and tuck the ends. Serve the crepe with the folding line on the bottom.
Decorate with chocolate sauce, cranberries, and peppermint leaves.
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