Use illy instant coffee (intenso flavor), into the hot water and stir well. Stir together the eggs, water, coffee liquid, sieve into the low powder and add the milk twice to make a paste. Add melted butter and stir well to form the crepe batter. Cover the batter with plastic wrap and stand at room temperature for 1 hour before using.
Heat a non-stick pan on a low heat, rub a little cooking oil on the bottom of the pan with kitchen paper, pour in the batter (the batter can be used for 4-5 crepes), until the whole foams, and the surface is solidified, and then take it out of the pan to cool.
Make coffee caramel cream sauce. The rich and non-sweet coffee caramel sauce is a great choice for spreading bread and brewing milk tea, in addition to making this time’s dessert. Use illy coffee beans (Arabica Selection-Colombia) to extract the espresso liquid, mix with light cream, and heat it in the microwave until it becoming very hot.
Put the sugar and water into a small milk pot and heat it on low heat. You can shake the pot without stirring until it turns light amber. Turn off the heat, pour in the warm coffee and cream mixture, stirring constantly. Turn on a small fire and continue heating for 2 minutes, then put it in a small bowl to cool for later use.
Add 70g of completely cooled coffee caramel cream sauce to the whipped cream, whip, and serve as filling.
Cut the crepe wrapper into 8 pieces, reserve 5cm in the center, and not to cut it, put it into the cup cake mold flatly as shown in the picture. Squeeze the coffee caramel cream until it is 90% full, put the banana slices into , and squeeze a thin layer of cream. Fold the crepe crust toward the center in turn. Some cream can be used as a binder.
Press with the heavy object or comal on the mold or bakeware, refrigerate for 2 hours or freeze for 30 minutes to shape. After setting the shape, take it out and decorate the surface with the rest of the coffee caramel butter sauce, nuts and coffee beans. Perfect to couple with a cup of illy black coffee.
- 1 egg
- 20g sugar
- 2g illy instant coffee
- 10g hot water for coffee
- 50g cake flour
- 115g milk
- 20g unsalted butter
Coffee Caremel Sauce
- 100g sugar
- 15g water
- 90g whipped cream
- espresso by illy Colombia Coffee Bean20g
- 70g coffee caremel sauce
- 250g whipped cream
- 1 banana
- coffee caremel sauce
- coffee beans