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Pine Nut Honey Crepe

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains 4 Servings

INGREDIENTS

3/4 c Flour
2 Eggs
3 T Sugar
3/4 c Milk
3 T Melted butter, plus 2
tablespoons
1 Orange, zest of
1/4 c Pine nuts, plus 2
Sauce
1 1/2 c Whipping cream
6 T Honey
1 t Pernod

INSTRUCTIONS

Nonstick crepe pans make this very simple  Toast pinenuts 2 minutes
under broiler.  In a mixing bowl, stir together flour, eggs and sugar
and blend until  smooth. Whisk in milk to form smooth batter and add
orange zest and  pine nuts. Allow to stand 20 minutes.  Meanwhile, whip
cream to stiff peaks. Stir in honey and Pernod and set  aside. Heat two
8inch crepe pans over medium heat and brush with trace  amounts of
butter. Cook crepes in the traditional way, until dark  golden brown
and finish batter.  To serve, preheat oven to 350 degrees F. Fold
crepes into quarters and  place on a baking sheet. Put into oven for 2
to 3 minutes, until hot,  remove, drizzle with 2 to 3 tablespoons of
honey sauce, sprinkle with  toasted pine nuts and serve.  Yield: 4
servings  NOTES : Recipes for #ME1A15 Copyright Mario Batali 1997. All
rights  reserved.  Recipe by: MEDITERRANEAN MARIO #ME1A15  Posted to
MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan  26, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 565
Calories From Fat: 302
Total Fat: 34.5g
Cholesterol: 181mg
Sodium: 77.2mg
Potassium: 229.9mg
Carbohydrates: 58.4g
Fiber: 1.2g
Sugar: 38.1g
Protein: 9.4g


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