Baked Crêpes with Vanilla Cream

Ingredients

• 2 tsp instant coffee powder
• 700 ml milk (1.5% fat)
• 1 egg
• 200 g spelt whole‑grain flour
• 2 tbsp liquid butter
• 2 tbsp honey
• 100 ml whipping cream
• 0.5 Vanilla bean
• 3 egg yolks
• 1 tsp Cornstarch
• 2 oranges
• 2 tbsp almond slivers

Instructions

1. 1.

   Dissolve the instant coffee in 400 ml of milk. Whisk together the egg, coffee‑milk mixture, spelt flour, butter and 1 tbsp honey into a smooth batter and let rest for about 10 minutes.

2. 2.

   For the cream, bring the remaining milk and whipping cream to a boil with the split vanilla bean; remove from heat. Beat the egg yolks with cornstarch and 1 tbsp honey until creamy. Slowly pour the warm cream mixture into the yolk mixture in a thin stream while whisking; return everything to the pot and cook over low flame, stirring constantly, until thickened but not boiling. Remove the vanilla bean.

3. 3.

   Heat a little oil in a pan (or crêpe pan) if needed and fry 8 thin crêpes from the batter one after another.

4. 4.

   Grease four small ramekins if desired.

5. 5.

   Peel the oranges thoroughly and cut out the segments. Line each ramekin with two crêpes, fill with vanilla cream, top with orange slices, fold the excess batter edges over slightly, and sprinkle with almonds. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until lightly golden.

6. 6.