Summer fruit salad with spelt crepes

Name: Summer fruit salad with spelt crepes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Spelt flour (type 630); 250 ml Oat milk; 8-10 Tbsp Mineral water; 2 Eggs (size M); 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 1 package Vanillin sugar; 3 Apricots (about 150 g); 200 g Strawberries; 150 g Blueberries; 200 g Watermelon pulp; 4 stems Mint; 7-10 Tbsp Juice of 2 limes; 1 TABLESPOON liquid honey; 7-10 Tbsp Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Spelt flour (type 630)
250 ml Oat milk
8-10 Tbsp Mineral water
2 Eggs (size M)
7-10 Tbsp Salt
1 TABLESPOON Sugar
1 package Vanillin sugar
3 Apricots (about 150 g)
200 g Strawberries
150 g Blueberries
200 g Watermelon pulp
4 stems Mint
7-10 Tbsp Juice of 2 limes
1 TABLESPOON liquid honey
7-10 Tbsp Oil

Directions

1
Mix flour with oat milk and mineral water. Add eggs, salt, sugar and vanillin sugar, mix to a smooth dough and let it swell for about 15 minutes. In the meantime wash and halve the apricots, remove stone and cut the apricots into slices. Wash, clean and halve the strawberries.
2
Sort blueberries. Cut melon pulp into large cubes, wash mint, shake dry, pluck leaves from stalks and chop coarsely. Mix apricots, strawberries, blueberries and melon together, drizzle with lime juice and honey. Fold in mint.
3
Brush a small coated pan with a little oil. Pour in about 1/12 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake until golden on both sides, remove from the pan and keep warm. Bake another 11 crêpes from the remaining dough. Fold the crêpes into quarters and arrange 3 crêpes each with fruit salad. Liquid honey tastes good with them.