Filloa with walnut cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | grams | Plain flour |
| 8 | fluid ounce | Water |
| 18 | fluid ounce | Milk |
| 4 | Eggs; beaten | |
| 1 | Pinches salt | |
| 210 | grams | Shelled walnuts |
| 1 | pint | Water |
| 1 | Cinnamon stick or piece of cassia bark | |
| 750 | millilitres | Whole milk |
| 150 | grams | Caster sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
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! Converted by MC_Buster.
Converted by MM_Buster v2.0l.