RED BERRY CRÊPES WITH YOGHURT, GINGER AND MINT

- 50gr butter

- 3 whole eggs

- 1 ecodose of whole milk or semi-skimmed milk (1 ecodose=250ml)

- 125gr type 00 flour

- 1 pinch of salt

- 2 boxes of mixed red berries

- 125gr Greek yoghurt

- 1 ginger root

- Plenty of mint

- 50gr sugar

- 20 cl Rum

- Icing sugar

- 200gr buffalo ricotta

- Prepare the pancake batter by beating the eggs with a pinch of salt in a bowl. In another bowl, sieve the type 00 flour and add the beaten eggs. Mix to ensure there are no lumps. Should there be any lumps you can use a colander to remove them. Add the butter, which you have previously melted in the milk on a very low heat, and mix with a spoon to reach a smooth and consistent batter. The batter must rest in the fridge for half an hour, covered with plastic film.

- Make the crêpes with the non-stick pan just slightly greased with butter. Set them aside, covered in film so they do not dry.

For the topping, put the ricotta in a bowl with 30gr sugar and the mint and mix. In the meantime warm a non-stick pan and put half the berries, the remaining sugar and the Rum, cook for 5/7 minutes, at the end of cooking add the grated ginger and some broken up mint leaves.

- Plate the crêpes by rolling them up with the ricotta and decorate them with the red berry sauce, a dollop of yoghurt and some whole berries, dust with the icing sugar and arrange a few mint leaves on top.

Recipe of Simone Rugiati