OVERVIEW

Preparation

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  Slowly heat the cake glaze in a bain-marie at a low heat according to the packet instructions.
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  To deseed the pomegranate, cut off the top and bottom and cut the fruit into quarters. Tip: Fill a bowl with water, core the pomegranate with a knife under water - this prevents splashing and makes it easy to remove the white membranes. Rinse the seeds in a sieve and leave to drain. Sort the berries.
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  For the filling, pick or clean all the berries. Finely puree both types of cream cheese, vanilla pulp, sugar and berries with a hand blender or in a smoothie blender. Chill the puree.
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  For the crêpes, mix the flour, milk, eggs, coconut oil, vanilla sugar and chia seeds well. Bake 5 wafer-thin crêpes one after the other in a pan or on a crêpe iron. When air bubbles form, turn the crêpes over and finish baking.
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  Remove the filling from the fridge and spread generously over the crêpes. Spread berries on the filling as desired. Wrap the crêpes. To serve, place the crêpes on plates, top with berries and pomegranate seeds, garnish with vanilla icing and fresh mint. Dust with powdered sugar if desired.