Pine nut honey crepe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| 2 | Eggs | |
| 3 | tablespoons | Sugar |
| ¾ | cup | Milk |
| 3 | tablespoons | Melted butter plus 2 |
| Tablespoons | ||
| Zest of 1 orange | ||
| ¼ | cup | Pine nuts, toasted 2 minutes |
| Under broiler, plus 2 | ||
| Tablespoons | ||
| Sauce | ||
| 1½ | cup | Whipping cream |
| 6 | tablespoons | Honey |
| 1 | teaspoon | Pernod |
Directions
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
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