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Flambéed crêpes with almonds

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 2 minutes
Ingredients (serves 6):


1 - Sift the flour, salt and sugar into a bowl. Make a well in the middle and add the beaten egg, plus a little milk. Beat well to remove any lumps and gradually incorporate all the milk.
2 - Allow to stand for 1-2 hours.
3 - When you are ready to make your pancakes, add the melted butter, oil and cointreau.
4 - Grease a frying pan and heat until smoking before making your pancakes. Add the batter, tilting the pan so that an even coating is achieved. When the pancake can be shaken in the pan, it is ready to flip over.
5 - toast the almonds in the oven, to release their flavour.
6- In a bowl, mix the egg white with the sugar. Add the toasted almonds and melted butter.
7 - Spread the mixture onto each of the crêpes and fold into quarters. Arrange in the frying pan and cover with the cointreau. Flambée (heat the alcohol so it sets on fire) and serve.

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