Banana creppes with olive powder

Ingredients 4 people

Difficulty: medium

Prep Time: 30 minutes

• 1 cup Hojiblanca pitted olives

• 2 medium eggs

• 2 bananas

• 1 cup of flour

• 2 cpus of milk

• 1 tbsp. sugar

• 1 tbsp. extra virgin olive oil

• Pinch of salt

• 1 spray can of Chantilly cream

• 6 mint twigs

Directions

Step 1: Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers.

Step 2: Peel the bananas and cut into thin slices. Set aside.

Step 3: Put in a jar or bowl the eggs, flour, milk, sugar, oil and salt. Mix with the help of a mixer if needed.

Step 4: Heat a pan and add a little oil. Add the mix and spread well so that it is distributed over the entire surface and add more (with a jug or spoon) if necessary to fill the entire surface. Tilt the pan to extend well. Brown on one side and turn with the help of a spatula. Remove and repeat the procedure until the dough is finished.

Step 5: To serve put a crepe and add Chantilly cream and the banana slices. Fold in half and then again in half to form a triangle.

Step 6: Put the triangles on a plate, one on top of the other. On top put more drops of Chantilly cream and finish by sprinkling dehydrated olive powder and a few leaves of mint.