Junior chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
Pan
Paring knife
Plate
Spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Batter
Melt the butter in a pan, allow to cool slightly. Mix the flour, icing sugar and salt in a bowl, create a well in the middle. Mix the milk and quark with the eggs and butter, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Banana
Peel the bananas, cut into thin slices.
Crêpes
Heat a little clarified butter in a non-stick frying pan. Pour approx. ¼ of the batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, flip the crêpe, finish cooking, place on a cooling rack. Cook approx. 3 more crêpes with the remaining batter.
Chocolate sauce
Break the chocolate into pieces, place in a bowl. Bring the milk to the boil, pour it over the chocolate, add the cinnamon, whisk until smooth, leave to cool.
To serve
Mix the quark and icing sugar, spread over the crêpes. Top with the bananas. Fold the crêpes, plate up, drizzle with the chocolate sauce.
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