Rice flour crêpes with warm strawberry compote

Ingredients

For 1 serving

• Rice flour45 g
• Potato starch10 g
• Soy milk130 ml
• Sunflower oil1 teaspoon
• Strawberries150 g
• Brown sugar1 teaspoon
• Hemp seeds10 g

Contains: soy,

In season: April – June

Method

1. Blend the rice flour, potato starch and soy drink until you have a runny batter with no lumps; leave it to rest for 10 minutes.
2. Meanwhile wash and hull the strawberries and cut them into pieces; put them in a small pan with the brown sugar and cook over medium-low heat for 5 minutes, stirring, until they soften and release a syrup.
3. Heat a non-stick pan over medium heat and grease it with a film of oil using kitchen paper; pour in a small ladle of batter and immediately swirl the pan to spread it thinly.
4. Cook for about 1 minute, until the edges lift and the underside is lightly golden, then flip with a spatula and cook for another minute; repeat to make 2–3 crêpes, stirring the batter each time as the flour settles.
5. Fill the crêpes with the warm compote, fold them into quarters and finish with the hemp seeds.