Almond milk crepes with Mango Passion Vanilla jam and coconut whipped cream
A new twist on the classic Crêpe Suzette recipe by La Chambre, featuring Mango Passion Vanilla jam
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Ingredients
- ½ liter of almond milk
- 4 eggs
- 250g of flour
- 2 tablespoons sugar
- 35 g salted butter
- 200 g jam Mango Passion and Vanille Jam
- 250 g of whipping cream
- 25 g icing sugar
- 1 pinch of shredded coconut
Instructions
Mix the dry ingredients (flour, sugar) before incorporating the previously beaten eggs with the almond milk. Melt the butter and stir in the previous mixture. Leave to cool.
Beat the cream very cold with the beater. When it begins to take shape, add the icing sugar and pinch of cinnamon and continue to whisk until stiff. Reserve cool.
Sauté the pancakes, serve with the Mango, Passion and Vanilla Jam, a quenelle of whipped cream and sprinkle with crushed almonds and coconut.
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