Chocolate-Banana-Lychee Crepe Millefeuille

Chocolate-Banana-Lychee Crepe Millefeuille

Preparation time: 10 min
Cooking time: 30 min
Serves 6



  • 2 & 3/4 cups milk
  • 7 oz flour
  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup melted butter
  • 8 oz sugar
  • 1 vanilla bean
  • 5 oz dark chocolate
  • 7 fl oz heavy cream
  • 3 bananas
  • 12 lychees




For the ganache:

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.

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

For the crepes:

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

Start whisking, then add the milk little by little.

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

Add the melted butter.

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

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.

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.


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