Banana, chocolate and walnut cream crispy pancakes

Matt Tebbutt makes an indulgent treat that's quick to make!
By Matt Tebbutt
Banana, chocolate and walnut cream crispy pancakes
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 ready-made crêpes
  • 1 egg, whisked
  • 100 g breadcrumbs
  • flour, for dusting
  • vegetable oil, for deep-frying

For the filling

  • 1 banana
  • 3 tbsp Nutella
  • 40 g dark chocolate buds

For the walnut cream

  • 75 g walnuts
  • 100 ml double cream
  • icing sugar, to taste


1. Mash all the ingredients for the filling into a chunky paste.

2. Spread a line of filling down the middle of each crepe. Fold the sides of the crepes inwards then fold the crepe in half - this will ensure the ends are closed, then fold the crepe in half again so that you have a spring-roll like shape. Store in the fridge to firm up until needed.

3. To make the walnut cream, toast the walnuts in the oven or a frying pan, being careful not to burn. Crush with a pestle and mortar and combine with the cream and icing sugar to taste.

4. When ready to cook, take the pancakes from the fridge, dust in flour, dip in the whisked egg and coat in breadcrumbs.

5. Heat some vegetable oil in a saucepan or deep-fryer. Deep fry the pancakes until crisp and golden. Dust with icing sugar to finish.

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