(for 6 crêpes)
140 g flour type 1
250 g of Bio Pure Almond Drink 6%
40 g agave syrup
20 g corn seed oil
1 pinch of salt
1 pinch of turmeric
1 pinch of ginger powder
2 jars of Bio Dessert Soya Chocolate
100 g dark chocolate
currants to taste
blueberries to taste
Combine the flour, Bio Drink Almond 6%, agave syrup, oil, salt, turmeric and ginger in a large bowl. Mix it well with a whisk. Leave it to rest in the fridge for at least 40 minutes.
Heat a pan and grease it with a drop of seed oil. Then pour a ladleful of batter and spread it evenly over the whole pan using the handle.
Cook for about 1 minute, turn it over with a spatula and finish cooking for another about 30 seconds.
Remove the crêpe from the pan and continue the process until the mixture is finished.
Stuff the crêpes with the Bio Dessert Soya Chocolate, a few blueberries and currants to taste and finally fold them into a portfolio as in the photo. Decorate with dark chocolate melted in a bain-marie and more berries. Serve lukewarm.