Filloa with walnut cream
1 servings
Ingredients
| Quantity | Measure | 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 CREAMMix 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.