Thin breakfast crepes
Sweet crepes with a layer of hazelnut cream and almond flakes
Ingredients no. 5 - 6 thin crepes for 2 persons
- Flour of your choice (type 1, type 2, type 0, oats, rice, wholemeal, etc.): 50 g;
- egg, no.1;
- milk of your choice (cow, rice, oat, etc.): 50 - 70 ml;
- pinch of salt, to taste
Procedure
In a bowl, beat the egg with a pinch of salt. Add the milk and flour a little at a time and continue to stir gently from the bottom upwards with the help of a fork until the mixture is smooth, not too thick nor too liquid without lumps, and adjust the additional quantity of milk required to obtain the desired mixture. Heat a small non-stick pan previously greased with a little EVO oil with the help of a paper towel. Using a ladle, pour in small quantities at a time and cook 1 - 2 minutes per side. Once the crepes are ready, spread a layer of organic jam without added sugar - Rigoni - or Novi hazelnut cream and just enough pistachio grains or almond slivers.
