Crepes with Frusano Fruit Spread
A classic sweet with a fruity filling – either as a sweet main course or dessert!
Prep Time: about 20 min.
Resting Time: about 15 min.
Baking Time: about 25 min.
Difficulty: easy
Yield: 6 crepes
Ingredients for the batter:
- 125g spelt flour
- 250ml lactose-free milk
- 25g lactose-free butter, melted
- 2 eggs
- 1 tbsp. Frusano Corn Sugar
- a pinch salt
- Fat or oil for cooking
Ingredients for the filling and sides:
- 1 jar Frusano Strawberry Rhubarb Spread (for example)
- 200ml lactose-free cream
- 1 tbsp. Frusano Corn Sugar
Directions:
- Mix together the flour, salt, Organic Corn Sugar, eggs and butter. Slowly add the milk a little bit at a time, so that a smooth batter develops.
- Let it rest for about 15 minutes.
- Pour the batter one portion at a time into a hot, greased pan and cook the paper-thin crepes on both sides.
- Spread the Frusano Fruit Spread over the crepes and fold them into quarters.
- Whip the cream with Organic Corn Sugar until stiff peaks form and serve with the crepes.
