Rice paper crêpes with banana

desserts Vegetarian quick recipes
Total: 15 min. | Active: 15 min.
vegetarian, gluten-free

As a true foodie, I love discovering recipes on social media that I've never seen before. Just like this one, which went viral for good reason. These rice paper crêpes filled with banana are crispy on the outside and wonderfully soft on the inside – simply delicious. If you don't have time to prepare a classic crêpe batter next time, this recipe is the perfect alternative.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 pieces

Crêpes
2  fresh eggs, beaten
1 tbsp coconut oil
4  rice paper
2  bananas, in slices
To serve
2 tbsp chocolate spread
1 tbsp hazelnut, finely chopped

How it's done

Crêpes

Place the eggs in a deep dish. Heat a dash of oil in a non-stick frying pan. Reduce the heat. Dip a sheet of rice paper in the egg, place in the pan. Spread half of the bananas over the rice paper, leaving a border of approx. 2 cm all around. Dip a sheet of rice paper in the egg, place it on top, pressing the edges down firmly with the spatula, turn the crêpe over and continue to cook for approx. 3 mins. Remove, repeat this process with the remaining sheets of rice paper and the remaining banana.

To serve

Halve the crêpes using scissors, then fold once crosswise. Top with the chocolate spread, sprinkle with the nuts.

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