Rice flour protein crêpes with strawberries and mint

Ingredients

For 1 serving

• Rice flour40 g
• Pea protein powder25 g
• Pea milk180 ml
• Strawberries150 g
• Agave syrup10 g
• Sunflower oil4 g
• Mint2 g
• Saltto taste

In season: April – June

Method

1. Blend the rice flour, pea protein, pea milk and a pinch of salt to a smooth, runny batter; let it rest for 10 minutes.
2. Meanwhile wash and hull the strawberries and slice them; chop the mint leaves and dress the strawberries with the agave syrup and mint.
3. Heat a non-stick pan of about 22 cm over medium heat and grease it very lightly with the sunflower oil.
4. Pour in a small ladle of batter and immediately swirl the pan to coat the whole base in a thin layer.
5. Cook for about 1 minute, until the edges lift and the underside is golden, flip it with a spatula and cook for 1 more minute; repeat until the batter is used up, greasing the pan when needed.
6. Fill the crêpes with the strawberries, fold them into quarters and serve.