For Spinach crepes:

Blanch Spinach leaves for 5 mins, strain, cool and make puree.

Once done, wrap in a cling wrap and keep in fridge for 2 hrs.

In a bowl, add spinach puree, all purpose flour, sugar, curd, oil, salt and mix well.

Add milk little by little and mix well to make runny consistency batter.

ASoak Chickpea overnight, next day cook them in cooker with 4 whistles, strain, cool and grind in mixer.

In a non-stick pan, apply little butter and pour batter and spread evenly and let it cook, flip once done from one side.

Same way make all the crepes.

For Chickpea filling:

Soak Chickpea overnight, next day cook them in cooker with 4 whistles, strain, cool and grind in mixer.

In a bowl, add whip cream, grounded chickpea, vanilla essence and beat until stiff peaks form.

For Banana sauce:

In a saucepan, add butter and sugar and mix well.

Add chopped banana and little water and cook well till banana becomes soft.

How to assemble: On a plate take crepes place corner of one crepe over the other and spread cream over it.

Roll from one side, place 3rd crepe with it's corner over the 2nd crepe, apply cream and roll. Same way place all the crepe and keep rolling.