- 35 min
Chocolate Crepes with Blueberries and Lactose Free Fresco Spalmabile
175 g “0” flour
250 ml partly skimmed milk
3 tablespoons unsweetened cocoa powder
50 g vanilla sugar
1 tablespoon extra virgin olive oil
butter for greasing the pan
1 pinch of salt
2-3 tablespoons beer or cold soda water
2 packages Nonno Nanni Lactose Free Fresco Spalmabile
2 tablespoons sugar
grated zest of 1 lemon
200 g blueberries
The appetising simplicity of Nonno Nanni Fresco Spalmabile is also available in the Lactose Free version.
Put the flour, cocoa and salt in a bowl. Add in the milk slowly, stirring.
Then add the beaten eggs, vanilla sugar, oil and beer or cold water. Mix well.
Let rest for at least 30 minutes at room temperature.
Heat a small non-stick pan on medium-high and grease it with melted butter. When the pan is hot, pour in a small ladle of batter.
Turn the pan quickly in all directions to create a very thin crepe; cook it for about 30 seconds on each side. Grease the pan after each crepe.
Keep the crepes in a warm place, piling one on top of the other on a plate.
Mix the Fresco Spalmabile with 2 tablespoons of sugar, the grated zest of a lemon and the blueberries. Fill the crepes with the Fresco Spalmabile and roll them up.
Cut the rolls into pieces, sprinkle with cocoa and serve with more blueberries and mint leaves.