Ingredients
150 grams of whole-wheat flour
A pinch of salt
1 beaten egg
300 ml of skimmed milk
1 teaspoon of vanilla extract
30 grams of butter
Fresh fruit slices, for serving
Sabayon sauce, for serving
Preparation
- Blend up all of the ingredients except for the butter, the Sabayon sauce and the fruit, for a few seconds. Don’t blend them too much though otherwise the crepes will come out hard. Simply blend them for a few seconds. The consistency of this mixture should be like that of a fine cream, if it is too thick, add in a little more skimmed milk. Pour this mixture into a jar.
- Melt the teaspoon of butter in a medium sized pan and put in enough of the crepe mixture on the pan so that it covers it completely, (tilt the pan so that it spreads onto the whole base of the pan). When it is golden brown on the bottom, flip it on the other side. Once done, put it on a plate, cover it with aluminum paper and keep it hot in the over at a low temperature. Repeat the process until you have finished the mixture. Make sure to occasionally stir the mixture so that it does not settle.
- When they are ready to be served, take the crepes out of the oven, fold them in fours and put them in individual plates. Decorate with the fresh fruit and garnish with Sabayon sauce.
Serves 8 to 10.
Desserts Recipes Baked Ricotta Cheese Pie Chocolate and Almond Cake Bread Cake Pavlov Chocolate and Hazelnut Pie Orange and Almond Cake Chocolate and Banana Pie Strawberry Mille Feuille Chocolate and Date Cake Crepes with Sabayon Sauce Sabayon Sauce Hazelnut Wafers with Caramel Sauce
