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- Serves: 4 persons
- 70 glight spelt flour
- 2 tbspchocolate powder
- 1 pinchsalt
- 1 dlmilk water (1/2 milk, 1/2 water)
- 2 tbspclarified butter
- 2 tbspground almonds
- 70 graspberries
- 20 gpeanut cream
Step 1Mix the flour, cocoa powder and salt in a bowl, create a well in the middle. Whisk together the milky water and egg, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Step 2Heat 1 tbsp of clarified butter in a non-stick frying pan. Pour half of the batter into the pan. Sprinkle 1 tbsp. almonds on top. Reduce the heat. Once the underside is cooked the omelette will separate from the pan. Turn the omelette and finish cooking. Repeat the process.
Step 3Place the raspberries and peanut butter in a bowl, mash the raspberries with the fork, mix.
Step 4Spread the omelettes with the spread. Peel the bananas and place on top. Roll the omelettes, cut into sections approx. 2 cm wide.