Glühwein crepes with candied nuts

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.