What you need:
- 160 g light spelt flour
- 2 eggs
- 240 ml plant or cow's milk
- 1 pinch of salt
- 20 g dried pineapple
- Pineapple jam, preferably "sweet organic ana"
- 50 g walnuts, macadamia or pistachios, or nuts of your choice (soak the nuts in water for a few hours beforehand for better digestion, then dry and chop)
Preparation: For the dough, mix together the flour and salt. Add the eggs and milk and mix to a smooth batter using a whisk or hand mixer. The batter is relatively thin so that it can be spread as well as possible on the crêpes maker, or fry the batter briefly on both sides in a frying pan with a little butter or coconut oil. Arrange the finished crêpes on a plate and tuck 1-2 scoops of pineapple coconut ice cream into the cooled, fluffy crêpes. Serve on a pineapple and gin mirror.
Serve with whipped cream and caramelized pineapple nut crumbles (walnuts, macadamia or pistachios).
Pineapple and gin mirror - 3 variations: 1. heat jam + dried pineapple, deglaze with gin.2. soak pineapple pieces in water/gin, heat, deglaze with gin.3. heat pure jam, refine with a dash of gin.