Pine Nut Honey Crepe
| 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)
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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