
Glühwein crepes with candied nuts
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and resting
- Easy
- Serves 4
- 150g plain flour
- 300ml milk
- 2 eggs
- ½ tsp ground cinnamon
- 300ml glühwein wine
- 30g butterplus extra for frying
- whipped creamto serve
For the candied nuts
- 100g mixed nuts
- 50g caster sugar
- 15g butter
Nutrition: per serving
- kcal586
- fat28g
- saturates11g
- carbs56g
- sugars26g
- fibre2g
- protein17g
- salt0.42g
Method
step 1
To make the candied nuts, line a baking tray with baking parchment. Roughly chop the nuts and put them in a frying pan with the sugar and butter. Cook over a medium heat for 5-6 mins, until the sugar has melted and is a golden caramel colour. Transfer to the prepared baking tray and arrange spaced apart. Leave to cool until the sugar has hardened, then roughly chop.
step 2
To make the crêpes, sieve the flour into a bowl and make a well in the middle. Whisk together the milk, eggs and cinnamon in a jug and pour into the dry ingredients. Whisk until you have a smooth batter, then set aside for 30 mins.
step 3
Meanwhile, make a glühwein syrup. Put the glühwein in a pan and bring to a simmer. Simmer for 10 mins, or until you have a sticky, syrupy sauce – it will thicken more as it cools. Set aside.
step 4
Melt the butter in a pan over a low heat or in short bursts in the microwave. Add to the crêpe batter and whisk. Heat a little extra butter in a frying pan and then add a small ladleful of the batter, swirling to cover the base of the pan. Cook for 1-2 mins, until the surface has dried out, then flip and continue to cook for a further 45 seconds. Transfer to a board and repeat until you have 8 crêpes.
step 5
Serve 2 crêpes per person, topped with whipped cream, some of the candied nuts for sweetness and a drizzle of the glühwein syrup.