Steps

1. Prepare the crepe batter ingredients. Sift 100g all-purpose flour.
   🕒 00:53
2. In a bowl, combine the sifted 100g all-purpose flour, 20g granulated sugar, and 2 eggs. Mix with a whisk.
   🕒 01:12
3. Add 20g melted butter and mix briefly. Then, gradually add 200ml milk and mix well.
   🕒 01:19
4. Strain the batter through a sieve and let it rest in the refrigerator overnight. [This is the key!] Resting the batter overnight stabilizes it, resulting in beautiful crepes.
   🕒 01:38
5. Heat a frying pan over medium-low heat.
   🕒 02:07
6. Pour the crepe batter into the heated pan and spread thinly. It's best to cook them slightly thick.
   🕒 03:30
7. Fold the thin edges inward. When the edges are browned and start to peel away, flip the crepe.
   🕒 03:41
8. Cook the other side until browned. Once cooked, remove from the pan. Repeat with the remaining batter.
   🕒 03:54
9. Lightly pat dry 1 package Meiji Hokkaido Tokachi Fresh Mozzarella and cut it lengthwise.
   🕒 05:57
10. Trim the ends off 1 banana, peel it, and cut it in half lengthwise.
    🕒 06:20
11. Fold each cooked crepe into quarters.
    🕒 06:31
12. Arrange the cut mozzarella and banana on the folded crepe.
    🕒 06:44
13. Add amount as needed couverture chocolate, amount as needed roasted sliced almonds, and drizzle with amount as needed chocolate sauce.
    🕒 06:55
14. Fold everything together and cut into portions so the filling is visible. Arrange on a plate.
    🕒 07:06
15. Garnish with amount as needed sliced almonds. For a more beautiful presentation, add pistachios or mint leaves to your liking.
    🕒 07:27