Vanilla Crepespancake with skyr and strawberries
Desserts from Italy - Piemonte
translated by Italian with
Protein snacks for a filling breakfast
In a bowl mix the ingredients for the sponge cake, that is, the flour, milk, water, eggs, hydrolithine that acts as a leavening agent, orange peel and proteins. Cook with classic steam cooking for 40 minutes. Once cooked, let it cool.
In the meantime, prepare the filling with the Total 0% fage, vanillin, xanthan, honey and mix well until the mixture is creamy.
Once the sponge cake is cold, cut it in half and trim the edges until you get a square, fill with the cream, close and cover with plastic wrap, let it rest overnight in the fridge.
In the morning, make from this square 6 snacks, the 2 you will eat garnish with 100% peanut butter PROZIS Italy and 22% dark chocolate spread Emilia backpacks plus a light dusting Lightly powdered sugar.