For a quick, yet stunning dessert, try out these sweet crepes! They’re even better when you fill them up with your own Homemade Peanut Butter…
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
- Almond flakes: 30 g
- Milk, whole: 250 ml
- Strawberries: 5-6
- Eggs: 2
- Strawberry jam: 2 tbsp
- Wholegrain flour: 2 tbsp
- Cane sugar: 1 tbsp
- Chestnut honey: 1 tbsp
- Butter, unsalted: 1 tbsp
- Icing sugar: as needed
- Homemade Peanut Butter: as needed
- Cinnamon powder: to taste
- A pinch of salt
Mix together the flour, the cane sugar and the salt. Set aside.
Beat up the eggs in a bowl and mix them with the milk. Gradually add the flour and sugar mixture, whisking constantly to make sure there aren’t any lumps. Put the dough in the fridge and leave it to rest for about 10 minutes.
Toast the almond flakes in a pan, then add the honey and let the almond flakes caramelize in the hony for about 1 minute. Remove from the heat.
Heat up a pan; when it’s sufficiently hot, melt a small knob of butter on it and pour in a ladle of dough. Cook the crepe for 2-3 minutes on each side.
Remove the crepe from the heat and spread some peanut butter on it. Top the peanut butter with a layer of strawberry jam and some slices of fresh strawberries. Roll the crepe on itself and garnish with the almond flakes. Sprinkle with cinnamon and icing sugar right before serving.