Banana Split Crepes with Chocolate Crunchy Spread (เครปบานาน่าสปลิตกับช็อกโกแลตครั้นชี่)

1.Blend the eggs, milk, vanilla, all-purpose flour, and salt until combined. Add the melted butter and blend again until smooth. Refrigerate the batter for 30 minutes.

2.Heat a crepe pan and lightly grease with oil, wiping away any excess. Reduce the heat to medium.

3.Pour a portion of the batter into the center of the pan and swirl to form a thin, even layer, or spread evenly with a crepe spreader. Once the surface begins to dry, flip and cook briefly on the other side until the crepe is cooked through and releases easily from the pan. Transfer to a plate, stack the crepes, and cover with a clean cloth to retain moisture. Repeat with the remaining batter, then allow the crepes to cool completely.

4.To make the chocolate whipped butter, microwave the dark chocolate with 40 g of the whipping cream until the chocolate has melted. Stir until smooth, then add the cocoa powder and mix well. Allow to cool to room temperature.

5.Beat the unsalted butter and icing sugar until smooth and slightly fluffy. Add the cooled chocolate mixture and beat until combined. Add the remaining 120 g of whipping cream in two additions, beating until smooth, light, and fluffy. Transfer the chocolate whipped butter to a piping bag.

6.Pipe the chocolate whipped butter onto each crepe and add banana and fresh strawberries. Fold the crepe as desired and transfer to a serving plate. Drizzle with Tulip Chocolate Crunchy Spread, then finish with whipped cream and a maraschino cherry.