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Filloa with Walnut Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Costa, Del, Nosh 1 servings

INGREDIENTS

120 g Plain flour
8 fl Water
18 fl Milk
4 Eggs; beaten
1 Pinches salt
210 g Shelled walnuts
1 pt Water
1 Cinnamon stick or piece of cassia bark
750 ml Whole milk
150 g Caster sugar
1 ts Ground cinnamon

INSTRUCTIONS

WALNUT CREAM
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!
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