Chocolate-Banana-Lychee Crepe Millefeuille

Recipe

For the ganache:

1 Boil 3 fl oz (half of the) heavy cream and pour it over the chocolate, then mix until it is smooth. Allow it to cool to room temperature.

2 Once it has cooled, add the rest of the cold heavy cream and whisk with an electric mixer until it foams.

For the crepes:

3 Combine the flour, sugar, and then the eggs and egg yolks in a bowl.

4 Start whisking, then add the milk little by little.

5 Cut the vanilla bean in half, then scratch it to get the contents out and add them to the mixture.

6 Add the melted butter.

7 Heat the crepe pan to 2/3 of the maximum power of your stove and grease it slightly.

8 Pour one ladle of batter and brown for 1 minute, then flip the crepe over. Once it has browned, set the crepe aside and repeat with the rest of the batter.

9 Spread the ganache on a crepe, then add banana slices and pieces of lychee. Place a second crepe on top, and repeat this operation several times to make a millefeuille dessert.

Tip: Depending on the season, you can replace the bananas and lychees with raspberries or strawberries.