Sweet Crepe Sushi

We love sushi, obviously, and we couldn't get enough of how amazing these looked online, so, we made them!

Done in 30 minutes

Serves 4

Ori Goldberg

Dish by

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Ingredients

    The crepe:
  • 3 tbspunsalted butter, melted
  • 250gplain flour
  • 25g cocoa powder or matcha powder
  • 1 tbsp sugar
  • 1/2 tspsalt
  • 3 large eggs
  • 960ml whole milk
  • Rice Krispie rice:
  • 45gbutter
  • 300g marshmallows
  • 180gRice Krispies
  • To serve:
  • brownie pieces
  • banana
  • cookie dough
  • nutella, melted
  • cookie butter, melted

Classic, matcha and chocolate flavour crepes, filled with our favourite sweet treats... a seriously delicious way to satisfy that sweet tooth.

Method

  • Start by making the crepe batter - using en immersion blender, mix together the wet ingredients, including the melted butter. Separately, mix together the dry ingredients, and sieve into the wet ingredients, blending well to remove any lumps.
  • For the matcha and chocolate crepes, add in the relevant powders, and for the plain crepes, just leave that part out! Cook in a non-stick, large frying pan on medium heat, with a teaspoon of butter, flipping once the top of the crepe has dried out completely.
  • For the sushi rice part of the dessert, melt butter and marshmallows in a saucepan on medium heat, and once fully melted, add the rice krispies and mix.
  • To build the sweet sushi's, start by adding a crepe onto a sushi rolling mat. Press some of the marshmallow rice krispies onto the crepe, followed by your chosen filling: we've used brownies, banana and cookie dough.
  • Roll up, cut into 4's or 6's, and start dipping!
  • What do you think of the recipe?

    Ori Goldberg

    Ori Goldberg

    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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