Back

Crepes with Nutella and Pistachio

Serves 10
  • 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.