Portion: Family
Components
For crepes
• 600 ml of milk
• 4 eggs at room temperature
• 250 gr. flour for all uses, sifted
• 2 tbsp. unsalted butter, melted
• 1 tbsp. sugar
• 1 sachet of vanilla
• 1 pinch of salt
For stuffing
• 400 gr. caramelized sweetened condensed milk
• 50 gr. chocolate couverture, finely chopped
• 4 ripe bananas, cut into pieces
• 250 gr. whipped cream
• 100 gr. digestive biscuits, broken into pieces
• 1 pinch of salt
• A little sunflower oil for frying
Execution method
For crepes
In a bowl, whisk the milk, eggs, melted butter, sugar, vanilla and salt.
• Slowly add the flour and beat with a whisk until the mixture is homogeneous.
• Cover the bowl with cling film and leave it in the fridge to rest for at least 2 hours.
• In a non-stick pan, lightly grease the bottom and pour a full spoonful of the mixture.
• Once it is ready, it will start to come off the pan and turn it on the other side to cook.
• Repeat the process until our mixture is finished.
For stuffing
• In a stainless steel bowl, which we have placed on top of a pot with a little water that simmers on low heat (ben marie), add the chopped couverture, the caramelized sweetened milk and 1 pinch of salt and mix with a plastic spatula until .
• Set aside to cool completely.
For assembly
• We set our cake by putting a crepe on the bottom of our tray. Spread the chocolate-caramel mixture on top and sprinkle with banana pieces.
• Cover with another crepe and spread with whipped cream and sprinkle with cookie pieces.
• Repeat the process until our crepes are finished.
• Put the cake in the fridge to freeze for at least 2 hours and enjoy!
Tip:
The recipe can be made in double dose!
The Fella Twins