John Myers
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Crêpes with Bananas, Nut Nougat Cream and Almond Liqueur
The perfect crêpes with bananas, nut nougat cream and almond liqueur recipe with a picture and simple step-by-step instructions.
For the dough:
- 5 Pc. Eggs
- 500 g Flour
- 500 ml Water
- 500 ml Milk
- 1 packet Vanilla sugar
- 200 g Sugar
- 1 tsp Cinnamon
- 125 g Melted butter
For covering:
- 3 Pc. Bananas
- 1 Pc. Nutella
- 5 tbsp Almond liqueur
- 1 pinch Cinnamon
- 1 pinch Sugar
- 1 pinch Powdered sugar
- Put the eggs, flour, water, milk, vanilla sugar, sugar, cinnamon and melted butter in a bowl and mix well with the hand mixer so that a liquid dough is formed.
- Preheat the crepe iron or pan and melt some butter.
- Bake the dough thinly on both sides.
- After turning, sprinkle with cinnamon and sugar and cover with half a banana, sliced. Spread the nut nougat cream on top and refine with almond liqueur.
- Fold the crepes in a rectangle, dust them with a little icing sugar and garnish with thin sprinkles of nut nougat cream.
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