Prince’s Crepes


For the batter:

• 1.5 cups of milk
• 1 cup of flour
• 2 eggs
• 4 tablespoons of vegetable oil
• Salt


Filling ingredients:

• 2 large bananas
• ½ teaspoon of crushed hazelnuts

• ½ teaspoon of crushed pistachios
• 200 grams of cream
• 1 cup of strained honey


• Seasonal fruits
• Pistachios


To make the crepe batter, beat together the milk, sifted flour, eggs and a pinch of salt using a mixer or a whisk until you have a smooth consistency. Preheat a Teflon pan on the stove. Heat a teaspoon of oil for every crepe. Pour a ladle’s worth of crepe batter into the middle of the pan. Slowly spread the batter so that it covers the whole pan. When bubbles form on top, flip it over with a spatula and let it cook on the other side. Remove from the pan and place on a paper towel. Cover with another paper towel to keep the crepe warm and soft. Repeat the same process until all the batter is gone, stacking the crepes one on top of the other. Peel the bananas and cut them into thin slices. Add the hazelnuts, pistachios, and honey to the bananas, and mix well. Spread the mixture you just prepared inside the crepes. Roll the crepes like a wrap and cut them at an angle. Put them on a serving plate. Garnish them as you please with cream, seasonal fruits and pistachios, and serve.