520 g milk
250 g flour
250 ml heavy cream
250 g curd
80 g sugar
70 g banana
40 g white chocolate chips
30 g raisins
10 g tangerines
3 eggs
Pinch of salt
Olive oil
Chocolate sauce
Cranberries
Mint

Using a mixer, beat the eggs, milk, 40 g sugar, and salt. Add flour slowly and stir until the batter is uniform. Fry crepes on a skillet.
When the crepes are ready, prepare the fillings. Whip heavy cream and sugar until stiff. Fold the curd into the whipped cream until uniform. Separate between four dishes. Add a different topping to each dish: bananas, white chocolate chips, diced tangerine, and soaked raisins. Stir each dish.
Fill the crepes by scooping the cream onto the middle of the crepe. Fold inwards from both sides and tuck the ends. Serve the crepe with the folding line on the bottom.
Decorate with chocolate sauce, cranberries, and peppermint leaves.