The average kid most likely turns his or her nose up at sushi. Making “dessert sushi” is a great way to introduce this tasty Japanese concept to your children. Just trade a crepe for nori, some Nutella for rice, and bananas and strawberries for raw fish.
This has a good amount of hands-on time for the kids and can get messy, so putting long hair up in a ponytail is advised.
Let’s start with the crepes.
Crepes
You will need:
2 large eggs
1 cup milk
5 tablespoons water
1 cup flour
1 tablespoon sugar
Butter or nonstick spray
Making the crepe
Measure the flour and sugar into a large bowl. Add the eggs, milk and water.
Mix with a whisk or electric beaters till smooth. Remember, children take turns. Chill for 20 minutes.
I used an 11-inch square pan for the next part, and you will get 3 large crepe sheets out of this recipe. You can also use an omelet pan, and you will get around 10-12 crepes. Now, let's make the crepes.
Use a nonstick spray or butter on a hot pan.
Pour enough batter to cover the pan and swirl it in the pan to evenly distribute.
When the edges start to brown, use a spatula to flip the crepe over to finish the other side. This can be difficult, so you can also just cook it on one side until you can touch the side facing you with a spatula and the batter does not stick to it. Basically just cook it through on one side.
Use the spatula to slide it out of the pan and let it cool.
Cut each sheet into four squares.
Nutella filling
You will need:
8-ounce container mascarpone cheese
2 tablespoons powdered sugar
1/3 cup Nutella
Touch of heavy cream
Mint and pomegranate seeds (optional)
Making the Nutella filling
In a large bowl or Kitchen Aid, whip the mascarpone cheese and powdered sugar until smooth.
Add the Nutella and whip until blended. You can always add a touch of cream or milk if it seems too tight to spread on the crepes.
Now slice about a cup and a half each of bananas and strawberries. You can use whatever fruit you like.
To assemble, lay a crepe sheet on a work surface and spread 1 ½ tablespoons of the Nutella mixture on the crepe.
Place the fruit along the middle of the crepe and roll it up. You can chill it in the fridge for 20 minutes and slice it into 4 even pieces.
Garnish with mint and pomegranate seeds (optional). We chilled half and ate the other half at room temperature.
Have fun with this one and enjoy the little Nutella fingerprints everywhere.
Steve D'Intino /for PhillyVoice
