Sweet Pancake Rolls

Ingredients

• 150 ml milk (1.5% fat)
• 3 eggs
• 100 g spelt flour type 1050
• 1 pinch salt
• 2 tsp Rapeseed Oil
• 2 tbsp hazelnuts (15 g each)
• 100 g hazelnut butter
• 1 tbsp cocoa powder (strongly defatted)
• 4 tsp maple syrup
• 4 bananas

Instructions

1. 1.

   Whisk milk, eggs, flour and a pinch of salt until smooth. Heat oil in a pan. Pour batter into the pan and cook 4 golden pancakes (about 18 cm diameter) over low to medium heat. Stack on a plate and let cool.

2. 2.

   Roast hazelnuts in a dry pan over medium heat for 3 minutes. Let cool and chop.

3. 3.

   Stir hazelnut butter with cocoa powder and 2 tsp maple syrup until smooth. Spread the mixture onto pancakes. Peel bananas, place them on top, roll up and cut into ~2 cm thick pieces.

4. 4.

   Arrange sweet pancake rolls on plates, drizzle with remaining maple syrup and sprinkle with hazelnuts.