ingredients
10 g Beamy egg alternative mix
- 40 g refrigerated cold water
- 100 g type 00 flour
- 200 g plant-based milk
- 15 g sugar
method
1
In a bowl, combine the Beamy mix with the cold water and mix until smooth.
2
Add the flour, sugar and plant-based milk, then mix well until there are no lumps.
3
Heat a non-stick frying pan with a drizzle of oil. Pour in one ladleful of batter and spread it over the entire surface.
4
Cook for approximately 1–2 minutes on each side. Once the crêpe is golden, flip it over.
5
Fill with hazelnut spread and strawberries, then dust with icing sugar. This batter is also perfect for savoury crêpes.
TIP:
Try the savoury version too… you’ll never look back!
