Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 250 g of strawberries
- - 200 ml of pasteurized milk, semi-skimmed
- - 100 g of flour (gluten free)
- - 1 egg
- - 1 lemon
- - 30 g of grated fresh ginger
- - 10 g of pine nuts
- - 1 teaspoon of brown sugar
- - 1 tablespoon of acacia honey
- - Berries 4 star anise
- - Oil nutmeg
- - salt
INSTRUCTIONS
- Heat the milk slightly with the star anise and honey, leave to infuse until the milk becomes cold. Drain and keep aside the anise.
- Beat the egg with a whisk with a pinch of salt and a little milk, add the flour and stir in the remaining milk, avoiding lumps. Cover and let the batter rest for an hour.
- Grate the ginger and add it to the sugar in a bowl; add the lemon juice and stir to dissolve the sugar. Then pour the mixture over the strawberries cut into thin slices and marinate in a cool place.
- Heat a well-oiled frying pan 26 cm in diameter. Pour a ladle of batter making it spread over the entire surface and then cook the pancakes 2-3 minutes on one side and one minute on the other poor. Obtain so 4.
- Stuff the crepes with the drained strawberries, fold it up and place them in the saucers. Drizzle with a little of the marinade, sprinkle a little toasted pine nuts and decorated with berries of anise.
