Ingredients for rosehip crêpes with honey ricotta mousse

For the crêpes

1 egg

50 g oat flour

10 g muscovado sugar

20 ml extra virgin olive oil

100 ml oat milk

rosehip jam

1 pinch of salt

For the mousse

250 g fresh ricotta

1 tablespoon of creamy mandarin blossom honey

dried fruit

repes con farina di avena e marmellata di rosa canina — Ingredients for the preparation of oat flour crêpes with **rosehip** jam © Laura La Monaca

Preparing the crêpes

To prepare the oat flour crêpes, combine the flour, sugar and a pinch of salt in a large bowl. In a separate bowl, beat the egg with the oat milk. Add the dry ingredients to the wet ingredients and finally stir in the oil. Mix well with a whisk. Leave to rest for 20 minutes in the fridge.

crepes con farina di avena e marmellata di rosa canina — In a large bowl, combine the oat flour, sugar and a pinch of salt. In a separate bowl, beat the egg with the oat milk. Add the dry ingredients to the wet ingredients and finally stir in the oil © Laura La Monaca

Brush a non-stick pan with oil and cook the crêpes until they are well cooked on both sides. Fill with the jam and serve.

Preparing the mousse

In the meantime, prepare a ricotta mousse by combining the fresh ricotta with a tablespoon of honey. In winter, citrus honeys are excellent. In this case, mandarin blossom honey was used.

Mousse di ricotta con miele — Prepare the ricotta mousse by combining 250 g of fresh ricotta with a tablespoon of honey © Laura La Monaca

The crêpes are perfect accompanied by a fresh fruit juice made with seasonal ingredients, such as a kiwi, pear and ginger juice, and a bowl of ricotta whipped with honey and served with dried fruit.

Rosehip crêpes with honey ricotta mousse