Rice crepes with acacia honey and nectarines
- 130g Alce Nero rice flour
- 50g Alce Nero wholegrain flour
- 250g Alce Nero soya milk
- 2 eggs
- the zest and juice of half an untreated lemon
- 5 tbsp Alce Nero acacia honey
- 3 nectarines
- 30g melted butter
Use a mixer to blend the different types of flour with the eggs, soya milk and lemon zest. Let the batter rest for 15 minutes. Brush a little butter on the surface of a non-stick pan that is 20cm in diameter and heat. Pour a small ladle of batter into the pan, tilting it so that the batter spreads out evenly on the bottom. Turn it over after 30 seconds and cook on the other side. Make the other crepes following the same steps. If the batter is too thick, thin it down with a little soya milk. Wash and cut the nectarines into thin slices, heat another non-stick pan and sauté them briefly with 2 tablespoons of honey and the lemon juice for 3 minutes, until they are tender. Add the remainder of the honey and stir.
Serve the crepes with the warm nectarines, drizzling them with the remaining honeyed liquid.