Crepes with Peach and Almond Flakes

Ingredients

• 150 g flour
• 250 ml milk (1.5% fat)
• 2 Eggs
• a pinch of salt
• 60 g almond flakes (6 tbsp)
• 1 can unsweetened peaches (500 g drained weight)
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Whisk flour, milk, eggs and salt into a smooth batter and let it rest for about 20 minutes.

2. 2.

   Meanwhile, toast the almond flakes in a pan until golden brown, remove them and allow to cool. Drain the peaches and cut them into wedges. Stir the batter again before cooking.

3. 3.

   Heat a little butter in a skillet. Pour one ladleful of batter into the pan and spread thinly. Cook each side for 1–2 minutes over medium heat. Remove and keep warm. Repeat with the remaining batter to make a total of eight crepes.

4. 4.

   Place two crepes on each of four plates, top with peach wedges, fold them together, and sprinkle almond flakes on top. Serve with peach compote if desired.