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Crepes With Nut Sauce

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Pinch
  Sugar 1 Teaspoon
  Egg 1
  Milk 1 1⁄4 Cup (20 tbs)
  Oil 3 Tablespoon
  Ground hazelnuts 1 1⁄2 Cup (24 tbs)
  Whipping cream 1 1⁄4 Cup (20 tbs)
  Confectioners sugar 1⁄2 Cup (8 tbs)
Directions

Sift the flour, salt and sugar into a bowl.
Make a well and add the egg and half the milk.
Beat until smooth, then gradually beat in the remaining milk and 1 teaspoon oil.
Set aside.
Mix together half the hazelnuts, 5 tablespoons cream and half the confectioners' sugar.
This filling should be thick.
Heat a little of the remaining oil in a 10-inch crepe pan.
Spoon in a quarter of the batter and tip to cover the pan.
Cook for 1 minute, then turn over and cook for about 30 seconds.
Slide out of the pan and keep hot while you cook the remaining three crepes in the same way.
Spread the crepes with the hazelnut filling and roll up.
Arrange on a warmed serving dish.
Gently heat the remaining hazelnuts, cream and confectioners' sugar in a saucepan, and pour over the crepes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Stir Fried
Dish: 
Crepe
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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