CATEGORIE
TAG
Ingredients
Serves 4
- 2 eggs
- 3-4 Saturn peaches
- 120 g raspberries
- 40 g rice flour
- 30 g corn starch
- 20 g superfine corn flour
- 3 tbsp unrefined cane sugar
- 220 ml rice milk
- 1/4 tsp baking powder
- 1 cardamom pod
- 1 pinch salt
- 1 piece of lemon peel
- 1/3 vanilla pod
- 1 tbsp acacia honey
- 5-6 amaretti biscuits
- peanut oil
Preparation
Open the cardamom pod, extract the seeds and grind them to a fine powder. Mix the flours, baking powder and cardamom together well in a bowl. In another bowl, beat the eggs with the salt and 1 tablespoon of sugar, add the flours and thin the batter down with the milk, preventing any lumps from forming; cover and leave to rest for at least 1 hour.
Meanwhile, wash the peaches, cut into slices and pan-fry with the remaining sugar, the open vanilla pod and the lemon peel for a few minutes until slightly caramelised. When the peaches are lukewarm, add the raspberries and crumbled amaretti biscuits.
Cook the crêpes in a small, lightly oiled frying pan, fill with the fruit and drizzle with honey to serve.
