| 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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