Lotus Blossom Crepes with Sweet Cream Filling

1.In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes to allow the gluten to relax.

2.Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

3.Pour about 1/4 cup of the batter into the skillet, swirling it around to create a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.

4.Flip the crepe and cook for another 1-2 minutes on the other side. Remove from the skillet and place on a plate. Repeat with the remaining batter, stacking the crepes on top of each other to keep them warm.

5.In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

6.Spread a generous layer of lotus biscoff spread on one side of each crepe, then add a dollop of whipped cream on top of the spread.

7.Fold the crepes in half, then in half again to form a triangle, or roll them up if you prefer.

8.Serve the crepes warm, garnished with fresh fruit and mint leaves if desired.