with lazy Brazil nuts and coconut chocolate sofa dipping sauces.
5 crêpes (see page 000)
1 1/2 cups chocolate-hazelnut spread (recommended Nutella)
4 bananas, thinly sliced
2 1/4 cups chopped Brazil nuts
3 cups sweetened cornflakes
2 cups shredded, lightly toasted coconut, plus more for garnish
2/3 cup milk
8 ounces milk chocolate, chopped
1 (14-ounce) can coconut milk
1 tablespoon cornstarch, sifted
1/3 cup sugar
1 tablespoon coconut extract
- Make the wraps. Place a room temperature crêpe on a clean work surface. Spread a uniform layer of hazelnut spread over the crêpe, sprinkle with some banana slices, chopped Brazil nuts, cornflakes, and coconut. Roll up. Repeat with remaining crêpes. Wrap each crêpe roll in wax paper and slice diagonally in two as you would a wrap sandwich.
- Make the chocolate sauce. Bring the milk to a simmer and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth.
- Make the coconut sauce. Place 3 tablespoons coconut milk in a bowl. Add the cornstarch and whisk until smooth. Place the remaining coconut milk in a saucepan and bring to a simmer. Whisk in the sugar. Add the cornstarch mixture, stirring until thickened. Remove from the heat. Stir in the coconut extract and let cool.
- Place the sliced wraps on a tray and serve with dipping bowls filled with the chocolate and coconut sauces. Garnish the coconut sauce with a bit of coconut.
Quantity: 5 wraps