Chocolate & Banana Millefeuille Crepe pancakes
By Julie ARNAL-BREZUN
- 250 ml of milk
- 120g flour
- 1 egg
- 4 bananas
- 100 g chocolate
- 200 ml of single cream
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
Prepare the batter a good two hours in advance.
In a bowl, add the flour, dig a well, add the egg and whisk, gradually adding the milk.
Make the crepes: Pour a little water in the batter to thin in out just before cooking. In a hot pan, place a knob of butter and spread with a paper towel. Pour a small ladle of batter, in the hot pan and tilt on all sides, to fully fill the pan with batter. Cook about two minutes on each side. Repeat the process wiping the pan with buttered kitchen roll between each crepe.
Generously butter a round baking tin about a foot in diameter. Cut the bananas into slices. In a saucepan, melt the chocolate over low heat. Off the heat, add the cream and stir well.
Preheat the oven to 180 ° C. In the tin, place a crepe, then half of the slices of banana, another crepe and then a thin layer of chocolate. Place another pancake on top, the remaining bananas, a pancake, chocolate and the last pancake.
Bake the cake for 18 minutes covered. Turn out the tin 5 minutes after removing from the oven.
This crepe cake is best eaten still hot...