Servings : 4 to 6
Preparation : 20 minutes
Cooking : 8 minutes
Ingredients
The filling
- 2 bananas firm, peeled
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) sugar
- 4 tbsp (60 ml) rum (optional)
- 60 ml (4 tbsp) Nutella
The crepe dough
- 2 eggs
- 250 ml (1 cup) milk
- 90 ml (6 tbsp) unsalted melted butter
- 1 pinch of salt
- 15 ml (1 tbsp) vanilla extract
- 190 ml (3/4 cup) flour
Preparation
- In a hot pan, with some melted butter, sauté the whole bananas in the melted butter, 2 to 3 minutes.
- Add the rum and heat.
- Sprinkle with sugar and let cool.
- In a bowl, using a hand mixer or whisk, mix the eggs, milk, butter, salt and vanilla.
- Add the flour. Depending on the flour, adjust the volume of milk to obtain a smooth and fluid mixture.
- In a hot crepe pan, greased with butter or sprinkled with a small amount of Mycryo butter, using a ladle, pour the right amount of crepe dough, to make fine pancakes.
- Cook each pancake for 20 to 30 seconds on each side. Repeat this for each pancake.
- Make 4 thin pancakes and reserve the remaining crepe dough for later.
- Spread the Nutella on each pancake.
- Stack 2 pancakes on top of each other, you now have 2 double pancakes on the edge of which you place each banana and then roll the pancakes to make a pudding.
- Cut each sausage into 1' thick slices and plant a small spike to make small bites of pancakes to share.
