Sweet Fruit Sushi Bites

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Sweet Fruit Sushi Bites
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1296
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,296 kcal(62 %)
Protein20.36 g(21 %)
Fat77.78 g(67 %)
Carbohydrates134.36 g(90 %)
Sugar added3.14 g(13 %)
Roughage7.25 g(24 %)
Vitamin A288.58 mg(36,073 %)
Vitamin D1.16 μg(6 %)
Vitamin E3.32 mg(28 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.46 mg(42 %)
Niacin4.27 mg(36 %)
Vitamin B₆0.71 mg(51 %)
Folate58.09 μg(19 %)
Pantothenic acid1.24 mg(21 %)
Biotin4.26 μg(9 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C10.92 mg(11 %)
Potassium813.94 mg(20 %)
Calcium200.99 mg(20 %)
Magnesium92.98 mg(31 %)
Iron4.33 mg(29 %)
Iodine44.32 μg(22 %)
Zinc2.25 mg(28 %)
Saturated fatty acids49.89 g
Cholesterol135.59 mg

Ingredients

for
4
For the batter
¾ cup plain flour (sifted)
salt
1 tablespoon caster sugar
2 medium eggs (beaten)
1 ⅛ cups 2% milk
3 tablespoons butter (melted)
For the filling
4 large Banana (chopped)
1 cup Nutella
4 cups Shredded coconut
How healthy are the main ingredients?
salteggBanana

Preparation steps

1.
Prepare the crepe batter by combining the flour, salt and sugar in a large mixing bowl. Whisk in the eggs until you have a smooth mixture.
2.
Add the milk gradually, whisking simultaneously, until you have a smooth pancake batter.
3.
Add 1 tbsp of the melted butter to the batter and whisk briefly to incorporate. Use the remaining melted butter to grease the crepe pan between cooking each crepe.
4.
Heat a crepe pan over a medium heat and grease with the melted butter. Pour the batter in and tilt the pan to let it run to the sides.
5.
Cook for 1 minute, then flip, using the help of a spatula if necessary to loosen the crepe. Cook for 1 minute on the other side, then transfer to a plate. Cover with the cooked crepes with foil to keep warm.
6.
Once all the batter has been cooked, start to prepare the filling; mash the bananas in a large mixing bowl until smooth, then roughly stir through the Nutella.
7.
Lay the pancakes on a flat surface and spoon the banana mixture evenly down the middle, spreading it thinly using a spatula. Sprinkle over the desiccated coconut and roll into cigar shapes.
8.
Repeat until you have used up the filling and desiccated coconut. Use a sharp knife to cut into maki rolls before serving.
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