Chocolate Crepes with MOO Alambra Chocolate Milk

• • --- 4 eggs
• • --- 1 package (250ml) MOO chocolate milk from Alambra Dairy
• • --- 2 tablespoons (30g) sugar
• • --- 1 sachet (5g) vanilla powder
• • --- 1 cup (150g) Farina 00 flour
• • --- 1 tablespoon (12g) cocoa powder
• • --- 1 tablespoon (10ml) sunflower oil

For the Filling

• • --- 2 packages (2x200g) fresh cream cheese (Cream Cheese) from Alambra Dairy
• • --- 5 very generous tablespoons (200g) hazelnut spread (e.g., Nutella)
• • --- 2-3 large bananas

1. 1. In a bowl, add the eggs and whisk very well with a wire whisk. Take the bottle of MOO chocolate milk from Alambra Dairy, turn it upside down and shake it to dissolve the cocoa. Open it and add it to the beaten eggs. Stir. Add the sugar, vanilla, and stir. Sift the flour and cocoa into the mixture. Whisk well with the wire whisk until you have a smooth mixture without lumps.
2. 2. Add the sunflower oil, stir, and let the mixture rest for 10 minutes. Place a 20-22 cm non-stick pan over the heat and grease it with a little sunflower oil. Once hot, pour a deep ladleful of the mixture into the pan and immediately swirl the pan to spread it evenly over the entire surface.
3. 3. Cook until the surface of the crepe is no longer wet and the edges start to lift. Using a spatula, flip the crepe and cook for a few more seconds on the other side. Transfer it to a plate and repeat with the remaining mixture. You will have approximately 7-8 crepes.

For the Filling:

1. 1. In a bowl, mix the fresh cream cheese (Cream Cheese) from Alambra Dairy with the hazelnut spread.

For Assembly:

1. 1. Spread a generous amount of the cream cheese-hazelnut spread mixture onto the crepe.
2. 2. Place a few banana slices on ¼ of the surface.
3. 3. Fold the crepe in half, and then in half again, to form a triangle. Serve immediately.