Mille Crepe Cake with a Banana, Peanut Butter and
10 min Prep, 30 min Cook
Contains Eggs and more
- For the crepes:
- For the drizzle:
Combine all the ingredients for the crepes in a medium-sized bowl and whisk until the batter is smooth and free from lumps. (Note: the batter should be thin.)
Drizzle a small-medium saucepan with a drop of Mellow Yellow cold-pressed rapeseed oil and place on a low-medium heat.
Once the crepe batter is ready, pour some of the batter (I use 3 flat tablespoons but it will vary depending on the size of your pan) onto the centre of the pan, while swirling the pan in a circular motion, to cover the base and make a thin crepe. When golden on top and the edges of the pancake are peeling upwards, flip the crepe. Remove when cooked, placing the crepe on a small plate and repeat the cooking instructions with the remaining batter.
While the crepes are frying, combine the drizzle ingredients in a small bowl and mix well until the drizzle is smooth. (Note: Use more water only if needed to create a runny drizzle.)
Once all your crepes have been cooked, cut the crepe stack vertically down the middle and layer one half on top of the other half. (Note: You can transfer the half to a clean plate to satisfy another hungry tummy!)
Drizzle the syrup/ sauce over the crepe stack(s) and top with extra sliced bananas, fresh fruit, WheyHey protein ice cream and chocolate mulberries.
Serving Size 292.5 g
|Amount Per Serving|
|Calories 539 cals||27%|
|% Daily Value*|
|Kilojoules 2266 kJ||27%|
|Fat 23.9 g||37%|
|Sodium 305.8 mg||13%|
|Carbohydrate 66 g||22%|
|Protein 17.7 g||35%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|