Rated 5 out of 5 based on 2 votes
- 3 x eggs
- 1 1/2 cup milk
- 1/2 cup mineral water
- 1 1/2 cup plain flour
- 2 Tbls orange zest (or orange essence)
- 1 pinch salt
- 1 cup oil for frying
- 2 cups thickened cream
- 100-120 g sugar
- 150-200 g ground walnuts or almond meal
- 125 g dark chocolate
- 2 Tbls cocoa powder
- 4-6 Tbls rum
- 4 Tbls icing sugar
Makes 8-10 crepes, serves 4-5
In a mixing bowl, place flour, eggs, salt and cup of milk. Using electric mixer beat the ingredients on medium speed and gradually add remaining milk and mineral water to the flour mixture. Combine batter well (the mixture needs to be very smooth), turn off mixer and add orange zest or dash of orange essence. Set aside to rest for 30 minutes. Meanwhile prepare filling and chocolate ganache.
In a medium saucepan, bring to boil 1 cup of thickened cream and 100-120 g sugar. Add walnuts and whisk all ingredients on medium heat for another 1-2 minutes. Add 1 Tbls orange zest and 1 Tbls rum and whisk to combine.
In a small saucepan, bring to boil 1 cup of thickened cream. Add chopped chocolate and cocoa powder and whisk vigorously until mixture gets smooth and very shiny. It is important to whisk until all particles of chocolate are dissolved (approx 5 minutes). No need to cook any further. Stir 1-2 Tbls sugar if desired (if chocolate is very bitter) and stir to dissolve sugar.
1. Heat crepe pan (or smaller frying pan, diameter 22-24 cm) with 1 tspn of oil, when oil is very hot add a ladle of crepe batter (between 1/3 – 1/2 cup, depends how big is pan).
2. Quickly tilt and swirl the pan (and keep doing it) to coat bottom evenly. Cook on med-high flame until golden at the edges (about 30-40 seconds) and turn crepe over to cook other side. Use spatula to turn it over. Crepes should be light golden on both sides.
3. Transfer crepe to a plate, cover to keep it warm and repeat procedure until all batter is used.
4. Add 1 full Tbls of walnut filling on crepe and smear it all over, roll it up or fold it to get triangle shape. Repeat until all crepes are filled and rolled up. Place them in a serving dish.
5. Sprinkle some icing sugar on one side of crepes and reheat chocolate ganache to the boiling point. At the same time heat alcohol.
6. Heat rum to 70 C or until it gives enough vapour but do not let it to boil. Vapour will ignite once we set light to alcohol. I heat rum in ladle, over the gas flame.
7. Pour chocolate ganache on the other side of hot crepes and pour hot rum immediately. Ignite the flame. Use gas lighter or matches.
8. It is easier to flambé all crepes in serving dish and then to serve it individually. If confident enough it is recommended to flambé it on table, in front of guests.
*Crepes, filling and ganache could be prepared hours or a day in advance. Reheat it individually in microwave and start with step 4.
* Omit flambéing process if serving crepes to kids.
* Serve it with cream and fruit.
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Oh delicious,yummy,divine.We love it.
Thanks for the detailed instructions, my mouth is watering thinking about how good these would taste!
Nell, give it a go, use 1/3 of the ingredients for the beginning, also you can replace you filling with your favourite one, I use, sometimes, cream cheese and sour cherries and than bath it all in chocolate sauce, really yummy