Crepes with Blueberries and Strawberries

Ingredients

• 2 Eggs
• 280 ml milk (1.5% fat)
• 2 tbsp orange blossom water or orange juice
• 150 g spelt whole‑grain flour
• 2 tbsp Maple syrup
• a pinch of salt
• 30 g liquid butter
• 350 g strawberries
• 150 g blueberries
• 8 tsp rapeseed oil

Instructions

1. 1.

   For the batter, whisk eggs with milk, orange blossom water, flour, maple syrup and a pinch of salt until smooth; let rest for 20 minutes. Gradually fold in the liquid butter.

2. 2.

   Meanwhile, wash and clean the berries. Cut strawberries into quarters.

3. 3.

   Heat a large pan over medium heat to make the crepes. Brush each side with 1 tsp oil, pour a ladleful of batter, and cook 2–3 minutes per side. Keep the finished crepes warm in a preheated oven at 80 °C (60 °C fan‑forced; gas: level 1).

4. 4.

   Fold the crepes together, arrange on plates, and scatter some berries on top. Serve remaining berries on the side.