1/2 cup chestnut flour
1/2 cup quinoa flour
2 large eggs
1 pinch of salt
1 cup milk
1/4 cup water
1 Tbsp melted butter
Filling for 4 crepes:
1 cup fresh ricotta cheese
1 Tbsp + 1 tsp cane sugar
1 vanilla bean, seeds removed
150 gr red currants
Steps:
To make the crepe batter, place all ingredients in a blender and mix until smooth in texture. Pour in a bowl, cover, and let rest for 1 hour at room temperature.
Cook your crepes using a special crepe pan or a non-stick frying pan, a few min on each side.
Mix together 150 gr red currants and add the sugar and vanilla. Add the ricotta cheese and mix well.
Place a crepe on a plate and spread some ricotta cream on it. Add fresh red currants. Fold your crepe into a square (folded pieces under). Serve with a fresh sweet berry salad, red currant and small juicy strawberries.
Sprinkle with confectioner’s sugar and serve.