Crepes in a sushi roll style.

Crepe Batter

Melt the butter gently.

In a large mixing bowl, or in the bowl of your stand mixer, add the dry ingredients (flour, salt, sugar).

Add the eggs and whisk until you have a smooth mixture.

Gradually add the milk while whisking. The first half of the milk should be added slowly to avoid lumps.

Finally, add the melted butter and mix.

Let the crepe batter rest in the refrigerator for 1 hour.

Heat a pan with a little oil, then pour in a ladle of batter. Brown the crepe and flip it.

Continue this process until all the batter is used.

Set the crepes aside to cool.

Tiramisu Cream

Place the gelatin sheet in cold water to soften it.

Heat the water and sugar until it starts to bubble.

Pour the hot mixture over the egg yolks and whisk until it lightens in color and cools.

Add the mascarpone and whisk until smooth.

Set aside in the refrigerator.

Whip the cream into stiff peaks, gradually adding the sugar as the cream thickens.

Gently fold the whipped cream into the mascarpone mixture using a spatula.

Assembly

Slice the mango and kiwis into approximately 5mm thick slices.

Use a cutter to cut out about ten circles of each.

Dice the remaining mango and kiwis into small cubes.

Divide the tiramisu cream into two bowls, adding the diced mango to one and the diced kiwi to the other.

Place two crepes on a board. Spread each with 1/3 of the spreadable chocolate.

Place a banana on each crepe and roll the crepes around the bananas.

Cut each roll into 5 equal pieces. Add a little more spreadable chocolate and sprinkle with pistachios and praline.

Take a crepe and roll it up. Cut it into 5 equal pieces.

Place the pieces on a plate and fill the center with tiramisu cream and mango using a piping bag.

Place a mango slice on top of each piece. Decorate with a mint leaf.

Repeat the process until all the tiramisu cream is used.

Do the same with the tiramisu cream and kiwi.

Enjoy!