Whole wheat protein crêpes with strawberries and cannellini cream

Ingredients

For 1 serving

• Whole wheat flour30 g
• Vital wheat gluten25 g
• Oat milk150 ml
• Cooked cannellini beans80 g
• Vanilla extract1 teaspoon
• Maple syrup1 teaspoon
• Strawberries120 g
• Sunflower oil3 g

Contains: gluten,

In season: April – June

Method

1. In a bowl, mix the wholemeal flour and wheat gluten, then pour in the oat drink in a thin stream while whisking, until the batter is smooth and lump-free; leave it to rest for 10 minutes.
2. Meanwhile, drain and rinse the cannellini beans and blend them with the vanilla extract, maple syrup and a tablespoon of water to a smooth cream.
3. Wash the strawberries, hull them and slice them thinly.
4. Heat a non-stick pan over medium heat and grease it with half the oil using kitchen paper. Pour in half the batter and swirl the pan to spread it thinly; cook for a minute, until the edges lift and the top is no longer shiny, then flip and cook for another minute. Repeat with the remaining oil and batter.
5. Spread the cannellini cream over the crêpes, scatter over the strawberries and fold them into quarters.