Healthy crepe cake

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!