Palatschinken mit Nuss-Heidelbeerfüllung und VEGGY Sweet

Blueberry and Nut Crêpes

Name: Blueberry and Nut Crêpes
Total time: 40 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 100g Spelt flour; 200ml Oat milk; 2 Eggs; 25g Sugar; 1tsp. Cinnamon, Ground; 1tsp. Cardamom, Ground; 100g Hazelnuts, ground; 250g Blueberries; 15g Bourbon Vanilla Sugar

30—40 Min

Cardamom, Ground

Did somebody say crêpes? Nobody can resist a crêpe — their pull is universal! From toddlers to grandparents, no one says no to crêpes. These super-thin crêpes flavored with cinnamon and cardamom feature a delicious blueberry and nut filling.

Ingredients 4 Portions

For the crêpes
- 100 gSpelt flour
- 200 mlOat milk
- 2 Eggs
- 25 gSugar
- 1 tsp.Cinnamon, Ground
- 1 tsp.Cardamom, Ground
For the filling
- 100 gHazelnuts, ground
- 250 gBlueberries
- 15 gBourbon Vanilla Sugar

Preparation

1
To make the crêpes: Combine the flour, milk, eggs, sugar Kotányi Cardamom and Cinnamon to make a dough. Heat the oil in a pan, add a thin layer of the dough and fry.
2
To make the filling: Briefly toast hazelnuts in a hot dry pan. Add the blueberries and Vanilla Sugar and allow to quickly come to the boil.
3
Spread the filling over the crêpes, fold and serve.