PREPARATION (STEP BY STEP)

1. Prepare four toppings of your choice on a plate.

2. Put the flour, rice and hazelnut drink, oil and yeast in a bowl. Beat with a whisk or a mixer until smooth. If you have time, leave the mixture to stand for 10 minutes in the fridge.

3. Grease a non-stick frying pan or crepe pan with olive or coconut oil and place over medium-high heat. Pour 1/2 ladle of batter for each crepe and shake the pan to spread the batter over the surface.

4. Bubbles should appear, if not, turn the heat up a little. Then turn it over and let it cook for a couple of minutes more.

5. Make a cut with a pair of scissors from one side to the centre of the crepe. Now place a topping on each quarter of the crepe in this order: yoghurt, strawberries, banana and chocolate. Fold the crepe 3 times starting with the quarter with the yoghurt.

6. Let the chocolate soften a bit and the wrap is ready. You can also make all the pancakes, fill them out of the pan and heat them in the microwave for 1 minute.