
I did not make the New Year resolutions this year, but my kid did. She’s decided to cook each day for a whole year. She is 4 years old and I have a feeling that she means it. She takes part in every cooking action that is having a place at our home, additionally she makes us cook with her even when it’s not needed. What am I saying, cooking is always needed. This is how I end up with many spare crepes and cakes in 2019th. Cakes I start to share around, but crepes created a new challenge. I am trying to make my brunch out of it when Mia is in kindergarten. This is the first idea. All you need are crepes and a few additional ingredients. I promise these are not your regular crepes and you want to try this recipe. I fell in love from the first bite.

YOU WILL NEED FOR THE CREPES:
- 1 cup flour
- 1 cup milk
- 1 cup water
- 2 eggs
- pinch of salt
- 1 tsp vanilla sugar
- 3 tbsp olive oil
YOU WILL NEED FOR THE FILLING:
- 250g mascarpone
- 1 cup raspberries
- 1 tbsp honey
- 1 tbsp coconut flakes
- zest from 1 lemon
ADDITIONALLY:
- 1 egg yolk
- 1 tbsp sour cream
- 1 tsp milk
- almonds panels, handfull
- icing sugar
In a bowl, mix all the ingredients for the filling. Spend it around each crepe, then roll them and cut in half.
Place rolled crepes in a baking dish. In a small bowl mix egg yolk with sour cream and milk and pour over the crepes. Sprinkle with almonds.
Bake in 200*C for about 10-15 minutes.
Serve with icing sugar.
Enjoy, Marta




