Baked Vanilla Cream Crêpes

Ingredients

• 1 egg
• 800 ml milk (3.5% fat)
• 130 g spelt whole‑grain flour
• 100 g coconut blossom sugar
• 30 g butter (2 tbsp)
• 30 g Raisins
• 1 Vanilla bean
• 5 egg yolks
• 50 g chickpea flour

Instructions

1. 1.

   Whisk the egg with 300 ml milk, spelt whole‑grain flour and 1 tbsp coconut blossom sugar into a smooth batter. Melt the butter and fold it in. Let the mixture rest for 30 minutes.

2. 2.

   Soak the raisins in lukewarm water.

3. 3.

   For the sauce split the vanilla bean lengthwise, scrape out the seeds and stir them with the remaining milk; bring to a boil, then remove from heat. In a bowl whisk the egg yolks with the remaining coconut blossom sugar until creamy, then fold in the chickpea flour. Slowly pour the warm milk into the yolk mixture, transfer everything back to the pot, remove the vanilla bean and stir over low heat until thickened (do not boil!). Remove from heat, drain the raisins and fold them into the sauce.

4. 4.

   Whisk the batter again and cook 6 crêpes in a non‑stick pan (add a little butter if needed).

5. 5.

   Spoon about one third of the vanilla cream into a baking dish.

6. 6.

   Place roughly 4 tbsp of vanilla cream on each crêpe, roll them up and arrange in the dish; spread any remaining cream over the rolls. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 10 minutes.