Preparation time – 15 min

Cooking time – 10 min

Difficulty – easy

Servings – serves 4

INGREDIENTS

• 100 gr flour
• 300 gr Soyadrink Calcio Valsoia
• 2 eggs
• 150 g Spreadable Valsoia cream
• 2 bananas
• 4 tbsp crumbled Noberasco hazelnuts
• confectioners’ sugar
• >> Our wine pick:
• Moscato d’Asti DOCG

METHOD

1. Put the flour into a bowl and add the Soyadrink Calcium Valsoia a little at a time, stirring well with a whisk in order to avoid lumps.
2. Add the eggs, continuing stirring, until you get a smooth batter.
3. Let it rest for a few minutes and, in the meanwhile, warm up a small non-stick pan (or a crêpes griddle).
4. Pour a ladle of the batter into the pan so to cover the bottom and cook both sides of the crêpes until they turn golden brown.
5. Do this with all the batter, then let the crêpes cool down a bit.
6. Peel and cut the bananas, spread some Valsoia spreadable cream on the crêpes, add the banana slices, then roll them up as to form ‘cannoli’ (fold them into 2 or 4 parts).
7. Sprinkle with crumbled hazelnuts and icing sugar, then serve.

Chef’s tip

Create your own version of this recipe by using different ingredients, picking the fruits and nuts you like best.

Serving suggestion

Best served at breakfast time or as a mid-afternoon snack with coffee or with a nice cup of tea.

Wine selection

Moscato d’Asti DOCG; otherwise coffee or tea!

Family tip

If you want to make it even more chocolatey, replace the regular soy milk with a chocolate flavoured one.