A weekend brunch specialty, you can use other nuts in place of hazelnuts if you prefer…tuck in..

Serves 6

You Will Need:

4 eggs

1/2 cup milk

4 tbsp sugar

70 g hazelnuts, chopped and roasted

100 g flour

1 tsp baking powder

1 tsp cinnamon

pinch salt

butter

maple syrup, ice cream, and sliced strawberries to serve

 

Method:

Beat eggs, milk and sugar until light and fluffy

Slowly add nuts, sifted flour and baking powder, cinnamon and salt and beat until smooth.

Melt some butter in a small heavy-based frying pan.

When hot, pour in batter small amount of batter and tilt pan so that it covers the base.

Cook for 2 mins or until golden, flip and cook the other side for 1 min – or until golden.

Repeat with the remaining mixture, adding more butter as necessary.

To serve, roll each crepe and drizzle with maple syrup. Place a dollop of cream and strawberries.

Makes approx 18 crepes.

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