Summary

Ingredients

For the dough:

• 250 ml milk
• 125 g flour
• 2 egg (s)
• 10 g vanilla suar
• 25 g butter, melted

For the filling:

• 125 g mascarpone
• 200 g cream
• 2 teaspoon San-apart
• 100 g strawberries
• Mint
• 100 g blueberries

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Instructions

1. Set the butter aside for the crepe batter and mix the remaining ingredients together well. If the eggs are very small, the crêpe batter can be too thick. If this happens, just add a little splash of milk. Then stir the cooled, melted butter into the dough.
2. To fry the crepes, use a pan that is not too heavy, lies comfortably in the hand and has a non-stick coating. Bake over medium heat in a pan with a base dia of 18 cm. In order to portion the dough evenly, it is best to use a ladle. As soon as the pan is heated, add a portion of the batter and quickly toss in the pan. This spreads the dough into an evenly thick crepe. The crepe comes off the pan after about 30 seconds to a maximum of one minute. Turn with a spatula and briefly bake the second side.
3. For the cream filling, whip the cream together with the mascarpone. As soon as it starts to get thicker, add the San-apart and keep beating until the mixture is firm. Remove half of the cream and mascarpone mixture and stir in the finely chopped mint leaves. For the blueberry version, puree approx. 50 g blueberries and briefly whip the second half of the cream.
4. Take a cooled crepe at a time and spread a tablespoon of cream on top. Spread the chopped strawberries on the mint cream and fresh blueberries on the blueberry cream. Roll it into a wrap and glue the ends together with a little cream. The rolling technique is explained in detail in the video. Finally garnish the strawberry wrap with a mint leaf.