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Crepes with Nutella and Pistachio
Recipe by Aldo Ortado
These scrumptious crapes will have you coming back for seconds and thirds!
- Steps
- Ingredients
Steps
- For the Crepes, melt the butter in a microwave and let it slightly cool down.
- Whisk the eggs then add the milk and mix until incorporated. Add salt and then the melted butter. Mix until combined.
- Sift the flour and slowly add to the wet mixture, stirring to combine until fully incorporated.
- Pass crepe batter through a fine sieve into a bowl and let rest for 10 minutes in the fridge.
- To cook the crepes, place a lightly oiled crepe pan on medium to high heat. Using a ladle, pour approximately 75ml of batter into the warmed crepe pan moving the pan so the batter spreads into a thin layer and evenly coats the base. Cook for approximately 1 minute then flip the crepe with an offset spatula and cook for another minute.
- Repeat until all batter is used.
- For the Pistachio Cream, in a saucepan, combine cream and glucose over medium heat and bring to the boil.
- Take saucepan off the heat, add white chocolate and the pistachio paste. Mix well to combine.
- Place saucepan back on low heat and whisk constantly to ensure all ingredients are incorporated and smooth.
- Take saucepan off the heat and add the butter one cube at a time whisking to incorporate.
- Allow to cool slightly.
- To assemble, working with 1 crepe at a time, lay a crepe on the bench and spoon 1 tablespoon of Nutella on top and spread slightly then sprinkle with a generous pinch of chopped hazelnuts. Fold crepe in half and spoon 1 tablespoon of pistachio cream on top and spread slightly then sprinkle with a generous pinch of chopped pistachios. Fold in half again and place on a serving plate
- Repeat until all crepes are filled.
- To garnish, drizzle the top of the crepes with some warmed Nutella and pistachio cream, a dusting of icing sugar and remaining chopped hazelnuts and pistachio nuts.
