Dessert Sushi
Sushi – but make it a decadent dessert
Ingredients:
For the Crêpes:
- 1 cup cake flour
- 2 large eggs
- 1 cup milk
- ¼ cup water
- 2 Tbsp melted butter (plus extra for frying)
- 1 Tbsp sugar
- Pinch of salt
For the Filling
- ½ cup salted caramel sauce (store-bought or homemade)
- 1 cup whipped cream or sweetened mascarpone
- 4 bananas, peeled
- 6–8 biscuits of your choice, crushed into crumbs
- Pinch of flaky sea salt (optional)
To serve:
- Extra caramel drizzle
- Crushed biscuits
- Sea salt flakes
How To Make Salted Caramel Banana & Biscuit Crêpe Sushi
- In a bowl, whisk together flour, sugar, and salt.
- In another bowl, whisk eggs, milk, water, and melted butter.
- Gradually whisk wet ingredients into the dry until smooth.
- Let rest for 10 minutes.
- Heat a non-stick pan over medium heat and brush lightly with butter.
- Pour in about ¼ cup batter, swirling to coat the base evenly.
- Cook for 1–2 minutes per side until lightly golden.
- Repeat with remaining batter.
- Cool completely before filling.
- In a small bowl, gently fold caramel sauce into whipped cream or mascarpone — swirl it slightly so you get ribbons of caramel rather than a uniform mix.
- To assemble the sushi roll, Lay one crêpe flat on a clean surface.
- Spread a generous layer of caramel cream filling evenly over it.
- Place whole banana in the center, sprinkle crushed biscuits all over, leaving a small border at the edge.
- Roll up the crêpe tightly, like a sushi roll.
- Wrap the roll in cling wrap and chill for 10–15 minutes — this helps it set for neat slicing.
- Using a sharp knife, trim the edges, then cut into 2–3 cm thick sushi-style rounds.
- Drizzle extra salted caramel over each piece, sprinkle with biscuit crumbs and a tiny pinch of sea salt flakes for that irresistible sweet-salty bite.
Ingredients:
For the Crêpes:
- 1 cup cake flour
- 2 large eggs
- 1 cup milk
- ¼ cup water
- 2 Tbsp melted butter (plus extra for frying)
- 1 Tbsp sugar
- Pinch of salt
For the Filling:
- 100 g white chocolate, melted and slightly cooled
- ¾ cup whipped cream or mascarpone
- ½ tsp vanilla extract
- ½ cup fresh strawberries, finely diced
- 2 Tbsp pistachios, finely chopped
For Garnish:
- Drizzle of melted white chocolate
- Extra chopped pistachios
- Fresh strawberry slices
How To Make Strawberry, White Chocolate & Pistachio Crêpe Sushi Rolls
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate jug, whisk the eggs, milk, water, and melted butter.
- Combine wet and dry ingredients, whisking until smooth.
- Let the batter rest for 10–15 minutes to relax the gluten.
- Heat a non-stick pan over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to coat the base evenly.
- Cook for 1–2 minutes per side until golden.
- Stack and cool completely.
- In a bowl, fold the melted white chocolate and vanilla into whipped cream or mascarpone until smooth and creamy.
- Gently mix in the diced strawberries and chopped pistachios.
- Lay one cooled crêpe flat on a clean surface.
- Spread a thin, even layer of the filling across the surface.
- Roll the crêpe up tightly (like a sushi roll), ensuring no air pockets.
- Wrap the rolled crêpe in cling wrap and chill for 10–15 minutes to firm up.
- Using a sharp knife, trim the edges and slice into 2–3 cm sushi-style rounds.
- Arrange the pieces on a serving plate.
- Drizzle with melted white chocolate, sprinkle with chopped pistachios.