A delightful twist on traditional crepes, these crispy Peking Duck Pastry sheets are spread with rich chocolate and topped with fresh strawberries and bananas. The perfect balance of crispy, sweet, and fruity, making each bite a deliciously unexpected treat.
Toast the Pastry:
Heat a non-stick skillet over medium heat. Place the Peking Duck Pastries in the pan one at a time, toasting them for about 1-2 minutes on each side, until they are crispy and golden brown. This will turn the pastries into a crepe-like, crispy base.
Spread the Chocolate:
Once the pastry sheets are toasted and crisped, spread a thin layer of chocolate spread or melted chocolate over each pastry. You can heat the chocolate spread slightly to make it easier to spread.
Add the Toppings:
Arrange the sliced banana and strawberries on top of the chocolate-covered pastry. You can also sprinkle a little powdered sugar over the top for added sweetness.
Serve:
You can either serve the pastries whole or roll them up like a crepe for a more portable treat. Garnish with whipped cream if desired.
Enjoy:
Serve immediately while the pastries are still crispy and the chocolate is gooey. Enjoy the delightful contrast between the crispy pastry and the fresh, sweet fruit!
