peaches Coconut or regular whipped cream sweetened slightly with sugar
Toppings
150 g dark chocolate melted
1-2 tbsp cooled cream
Sliced fruit
Method
Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3 minutes before flipping over to cook on the other side.
Layer the crêpes once all of them are cooked and let them cool to room temperature.
Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of the crêpes) add the add a generous layer of the whipped cream at the end spreading out thinly towards the end, add the thick fruit pieces at the beginning of the crepes layering again until thick to 3/4 of the way.
Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill.
Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe roll has set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy!
