SWEET CREPES WITH HONEY, NUTS, CINNAMON AND BLUEBERRIES

Ingredients for 2 portions

1 sachet Demetra crepe mix
500ml water
20g sugar
Wiberg oil spray
100g walnuts
100g toasted hazelnuts
100g blanched almonds
100g dried blueberries
300g Demetra Valtellina mixed flower honey
2g Wiberg ground cinnamon
 

Method

Place the crepe mix and sugar in a bowl with the water and whisk until a smooth homogeneous mixture is obtained. Heat a small crepe pan and spray with oil before cooking 24 crepes. Coarsely chop the nuts and mix with the blueberries, honey and cinnamon.  Place a spoonful of this mixture in the centre of each crepe and roll up. Put 2 crepes in the centre of a plate, decorate with icing sugar and serve.