- 4 Eggs
- 100g Oat or buckwheat flour
- 220g Milk or plant-based milk
- 15g Cocoa powder
- A dash of olive oil
- 350g Cold heavy cream (or whipping cream)
- 50g Sweetener (if using granulated erythritol or similar, use this amount; if using date paste, increase; if using inulin, double)
- 400g Mascarpone or cream cheese
Mix and cook the crepes.
- Whip until it reaches the consistency shown in the video.
- Cover the center of a crepe with the filling, add chopped raspberries, fold as seen in the video, and add another layer of cream.
- Roll it and place it in the center of the dish.
- Repeat the same process with the remaining crepes, but from now on, assemble them around the central one as shown in the video.
- Secure them with a ring or a little twine and refrigerate until the next day, but a few hours will do if you're short on time.
- Decorate as you like; berries are a great choice, and it's ready to serve!
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