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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 120 Gramm | flour plain |
| 8 x 30 ml | water |
| 18 x 30 ml | milk |
| 4 | eggs beaten |
| 1 | Pinches salt |
| 210 Gramm | Shelled walnuts |
| 1 x ca. 1/2 Liter | water |
| 1 | Cinnamon stick or piece of cassia bark |
| 750 Milliliter | Whole milk |
| 150 Gramm | Caster sugar |
| 1 Teelöffel | cinnamon ground |
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Mix all the ingredients together and rest for 30 minutes to allow the glutens to 'emerge' from the flour.
Make thin pancakes as you would for crepes on a seasoned milk steel or cast iron pan. Keep warm under a cloth while you make the walnut 'cream'.
Walnut cream: Crush the nuts to a fine powder and boil in the water, with the cinnamon stick or cassia bark, until it has reduced to a paste. Remove the cinnamon stick.
Add the sugar and milk and simmer slowly until the milk has reduced to a creamy consistency. This will take at least 20-30 minutes. Spread the nutty cream on to the individual crepes and then roll up and enjoy!
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