We start by cutting the banana in half and squaring it. Spread out a crepe, covering it generously with Marron Glacé cream.

Place the 2 pieces of banana on top and roll it up. We cut the tips and also in half, obtaining 2 portions. Add icing sugar and caramelise to taste.

Tip: we can add a little orange zest and a few drops of rum to the preparation of the crepes for a more personal flavour.

For this recipe you need: Marron Glacé cream from Cuevas Chef.

Dish prepared by Javier González (Restaurant A Rexidora).