Ingredients
For the Batter
- 1.5 cups milk
- 1 cup flour
- 2 eggs
- 4 tablespoons liquid oil
- Salt
For the Filling
- 2 large bananas
- 1/2 tea glass crushed hazelnuts
- 1/2 tea glass crushed pistachios
- 200 gr clotted cream
- 1 cup strained honey
For Decoration
- Seasonal fruits
- Pistachio kernels
Preparation
For the crepe batter, whisk milk, sifted flour, a pinch of salt, and eggs with a mixer or whisk until a smooth consistency is achieved. Heat a non-stick pan thoroughly on the stove. For each crepe, heat one teaspoon of liquid oil. Pour about one ladleful of crepe batter into the center of the pan. Gently spread it to cover the entire pan. When bubbles appear on the surface, flip it with a spatula and cook the other side. Transfer to a paper towel, then cover with another paper towel (to keep it soft and warm). Repeat the process until all the batter is used, stacking the crepes. Peel and thinly slice the bananas. Add crushed hazelnuts, pistachios, and honey, then mix. Divide this mixture among the crepes. Roll them up like wraps and cut them diagonally. Arrange on a serving plate. You can garnish with clotted cream, seasonal fruits, and pistachio kernels as desired before serving.
