Banana, Chocolate Hazelnut And Potato Straw Crepe
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
39
Sourness
44
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large bowl, mix the flour and salt together
3
Whisk in the milk, cream, butter and egg until smooth
4
Cover the bowl and refrigerate, about 1 hour
5
Add a pat of butter to a 10-inch nonstick skillet over medium-high heat
6
Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer
7
Cook until light golden brown, about 1 minute
8
Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds
9
Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed
10
Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws
11
Roll up, closing off both ends and cut on a bias
12
Serve dusted with powdered sugar