Crepe dough : 

• Combine cornstarch with water in a bowl. 
• Place the flour with the salt in a bowl, then add the water + cornstarch, the Amandina drink and the oil. 
• Mix until obtain a smooth dough without lumps. 
• Melt the chocolate in a double boiler (or in the microwave) 
• When melted, add a little crepe dough and mix.  
• In a hot and lightly oiled pan, cook the crepe dough.
• Then cover crepe dough and cook each side for a few minutes like a classic pancake. 
• Repeat for the second pancake.

Garnish : 

• Peel the pears, remove the seeds and cut into small pieces. 
• Then put the buckwheat, water, sugar and pears in a small saucepan. 
• Bring to a boil and cook over low heat for 30 minutes.
• Increase the heat and stir to remove the excess water and obtain like a caramel.
• Let cool down before refrigerating for 30 minutes.

For mounting :

• Spread the filling over the entire crepe. 
• Place a peeled banana on the edge and roll the crepe around.
• Cut slices with knife and repeat for the second crepe.
• Serve with melted chocolate for a “sauce”.
• Notes: - You can use a bamboo mat to roll up your maki more easily. - For even more texture, you can also leave the skin of the pears, according to your wishes.

Recipe made by @BeautyFood Cooking for Perl'Amande