Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Crêpes
Filling
How it's done
Batter
Mix the flour, pear bread spice and salt in a bowl, create a well in the middle. Whisk together the oat drink and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Crêpes
Heat a dash of oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.
Filling
Cook the beans in boiling salted water until soft, rinse with cold water, pat dry. Spread 1 tbsp of cream cheese over each crêpe. Top with the beans, cheese and apricots, shape the crêpes into rolls. Stir the remainder of the cream cheese until smooth, spread on top of the rolls. Top with the reserved apricots and flowers, cut into pieces.
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