| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Costa, Del, Nosh | 1 | Servings | |
INGREDIENTS
| 120 | g | Plain flour |
| 8 | Water | |
| 18 | Milk | |
| 4 | Eggs, beaten | |
| 1 | Pinches salt | |
| 210 | g | Shelled walnuts |
| 1 | pt | Water |
| 1 | Cinnamon stick or piece of | |
| cassia bark | ||
| 750 | Whole milk | |
| 150 | g | Caster sugar |
| 1 | t | Ground cinnamon |
INSTRUCTIONS
Mix all the ingredients together and rest for 30 minutes to allow the glutens to 'emerge' from the flour. Make thin pancakes as you would for crepes on a seasoned milk steel or cast iron pan. Keep warm under a cloth while you make the walnut 'cream'. Walnut cream: Crush the nuts to a fine powder and boil in the water, with the cinnamon stick or cassia bark, until it has reduced to a paste. Remove the cinnamon stick. Add the sugar and milk and simmer slowly until the milk has reduced to a creamy consistency. This will take at least 20-30 minutes. Spread the nutty cream on to the individual crepes and then roll up and enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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