Need to rescue the week on a Monday afternoon? Check out these Walnut filled crepes that'll turn life into a boon!
Course Dessert
Cuisine Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
Crepes
3¼cupsFlour
3¾cupWater
¼teaspoonBaking soda
2tablespoonsCooking oil
½teaspoonTable salt
Filling
⅞cupHeavy cream
1tablespoonHoney or sweetener of choice
2cupsWalnutsHalf ground, half finely chopped
¾cupRaisins
1medium Lemon zest
1tablespoonCinnamonground
1tablespoonRum aroma
Chocolate sauce topping
1cupMilk
¾cupChocolatecoarsely chopped
2mediumEgg yolks
1tablespoonHoney or sweetener of choice
2tablespoonsCocoa powderunsweetened
1tablespoonButterunsalted
1tablespoonRum aroma
Instructions
Crepes
Mix flour, water, baking soda and cooking oil together evenly. Heat medium size frying-pan on high heat. Pour about ⅓ cup batter into the pan then tilt the pan with a circular motion so that the batter coats the surface evenly.
Depending on the burner cook for about 1 to 2.5 minutes until the bottom gets some golden brown spots. Loosen and flip it over to the other side. Cook the other side for another minute then remove from the heat.
Filling
Pour cream and honey into a medium size saucepan and bring it to boil whilst stirring it.
Add walnuts, raisins, lemon zest, rum and finally the ground cinnamon. Reduce the heat to medium and put it back onto the hob to cook it for about 3 minutes. Stir it continuously as without stirring it would burn down.
Chocolate sauce topping
Melt chocolate and milk over boiling water.
Whisk egg yolks in rapidly then add honey cocoa powder butter and rum into the chocolate sauce and place the bowl back over the boiling water.
Stir it until evenly combined then take it off the heat.
Assembly
Spread about two tablespoons of filling on half of a crepe.
Fold it into half.
Fold it again to get a quarter of a circle.
Pour some chocolate sauce on top before serving it.