Healthy crepe cake

DSCN5055 scaled The Fella Twins, Recipes

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!