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S3 Ep1 France: Hazelnut Crêpes


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Images © Babiche Martens

Makes 10 crêpes • Preparation time 15 minutes • Cooking time 15 minutes

 

Crêpe batter

2 tablespoons plain flour

2 tablespoons tapioca flour

2 tablespoons coconut flour

1½ cups low-fat milk

2 eggs

 

Hazelnut filling

2 cups raw hazelnuts

1 vanilla bean, split and seeds removed, or 1 teaspoon vanilla bean paste

¼ cup good-quality cocoa powder

½ cup soy milk

2 tablespoons maple syrup

 

For the batter

1. Sift flours into a medium-sized bowl and make a well in the centre.

2. Place milk and eggs in well and whisk to form a smooth batter.

3. Heat a large crêpe pan over a medium heat. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until golden brown. Turn crêpe to cook the other side. Turn out on to a plate and continue cooking remaining batter.

 

For the filling

1. Preheat oven to 150ºC.

2. Spread hazelnuts on a baking tray and roast for about 10 minutes. Check and shake tray once or twice during cooking so nuts roast evenly. Remove from oven and place in a coarse textured tea towel or cloth and rub hazelnuts together to remove skins.

3. Place hazelnuts and remaining ingredients in a blender and blend until smooth.

 

To assemble

1. Spread a little hazelnut filling over each crêpe. Fold in half, then in half again.

 

 ©Random House NZ and Mike Van de Elzen


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