The perfect crêpes for autumn and winter time. Give them a try!
Ingredients
For the batter
- 200 g wheat flour
- 50 g ground hazelnuts
- 3 eggs
- 1/2 L Plant Based Milk
- 1 tbsp maple syrup
For the filling
- 2 pears
- 3 blood oranges
- 1,5 cm fresh ginger grated
- 1 tsp ground cinnamon
- 5 cloves
- 1 tsp ghee
- 1 tsp coconut sugar
Servings: crêpes
Units:
Instructions
For the batter
- Pour the flour and ground hazelnut into a bowl. Make a well and add the eggs, then whisk vigorously to avoid lumps.
- Gradually add the plant-based milk while continuing to whisk. Finally, add the maple syrup and continue mixing.
- Leave the dough to rest for 30 minutes in a cool place.
- Heat a pan with a little oil or coconut oil.
- Pour in a ladleful of crêpe batter. Cook for about 3 minutes on each side.
For the filling
- Wash the pears, cut them in half, core and quarter them.
- Wash and dry the blood oranges. Grate the skin and squeeze out the juice.
- Heat a frying pan with the ghee and coconut sugar. Allow to caramelize for 1-2 minutes and fry the pears briefly.
- Deglaze the pears with half the orange juice. Add a third of the zest, the ginger and the remaining spices.
- Turn the pears over after about 4-5 minutes. Continue cooking until they are soft. Remove from heat and set the pears aside.
- Add the remaining juice to the still hot pan to create a sauce. Pour over the crêpes before serving.
What do you think?