An absolutely quick, nutritious and delicious recipe for those who have a weakness for crepes and at the same time pay attention to their diet.
Waiting time: 2 hours
Execution time: 10 minutes
Baking time: 30 minutes
Servings: 8-10
Components
For crepes
- 500 ml low fat milk
- 500 ml of water
- 4 eggs at room temperature
- 400 gr. oats, ground in a multi
- 1 and others honey
- 1 pinch salt
For the chocolate cream
- 250 gr. peanuts
- 250 gr. roasted hazelnuts
- 100 ml of water
- 150 ml of honey
- 4 tbsp. cocoa, sifted
- 50 gr. chocolate couverture, finely chopped
- 1 pinch of salt
For the stuffing
- Ripe bananas cut into slices
- Sugar-free cookies broken pieces
Execution method
For crepes
- In a bowl, whisk the milk, eggs and salt.
- Put the oats in another bowl.
- Slowly add the oats to the liquid mixture and beat with a whisk until smooth. Strain the porridge through a sieve.
- In a non-stick pan, lightly grease the bottom and pour a full ladle from the porridge.
- Once it is ready, it will start to come off the pan and we turn it on the other side to cook it.
- Repeat the process until our porridge is finished.
For the chocolate cream
- We take the peanuts and the roasted hazelnuts and transfer them to the multi-machine with the knives and grind them until they are completely dissolved and become like a very thin paste.
- Then add the rest of the ingredients except the chocolate and start beating them until our mixture becomes thin.
- This will take about 4-5 minutes. Add the chocolate and beat for 10 seconds until melted.
For assembly
- We set our cake by putting a crepe on the bottom of our tray. Spread the chocolate mixture on top, sprinkle with banana pieces and biscuit.
- We repeat the process until our crepes are finished. Put the cake in the fridge to freeze for at least 2 hours and enjoy!
An absolutely fast, healthy and tasty recipe for those who have a weakness for crepes and at the same time take care of their diet.
Waiting time: Two hours
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 8-10
Ingredients
For the crepes
- 500 ml low fat milk
- 500 ml water
- 4 eggs
- 400g oat flour
- 1 tbsp honey
- a pinch of salt
For the chocolate cream
- 250g peanuts
- 250g roasted hazelnuts
- 100 ml water
- 150 ml of honey
- 4 tbs cocoa, sifted
- 50g couverture chocolate, finely chopped
- 1 pinch of salt
for the filling
- Ripe bananas cut into rings
- Sugar free biscuits, cut into pieces
Method
For the crepes
- In a bowl, add the milk, water, eggs, honey and salt and whisk well.
- Add the oat flour to the mixture and whisk until well combined.
- Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons of batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook until the edges are golden and lift up easily with a spatula. Flip and cook the other side for a few more minutes until golden. Remove and transfer onto a plate and repeat with the remaining batter.
for the filling
- Add the peanuts and the roasted hazelnuts to a food processor.
- Process for 3 minutes, stopping every minute to check the mixture. There should be no nut pieces nor should it be a hard, crunchy paste. The longer you process, the smoother the mixture will become, because the nuts release their oils as they break down.
- Then, add the other ingredients except for the chocolate and start to beat them until the mixture becomes thin. This will take about 4-5 minutes. Add the chocolate and beat for 10 seconds until it melts.
To assemble
- Place a crepe on the bottom of a serving platter. Spread with some with the chocolate mixture, add a few slices of banana and sprinkle with some crumbled biscuits.
- Cover with another crepe and repeat the same process until all of the crepes are finished.
- Put the cake in the fridge to freeze for at least 2 hours and enjoy!