Are you looking for a sweet and savory dessert crepe to liven up your dinner party?
This walnut dessert crepe recipe is unbelievably good and has never failed to wow my dinner guests.
They are really quick and simple to prepare and you won’t need any complicated tools or ingredients either.
They are an awesome crepe as is and they are perfect for a fruit and cream filling or if you’re feeling adventurous, a chestnut rum filling.
At only around twenty minutes from start to serve, these walnut dessert crepes also make a great last minute meal finisher for the family.
Walnut Dessert Crepes
Equipment
- Blender
- 6-7" Frying Pan
Ingredients
- 2 Eggs
- 2 tbs Melted Butter
- 1¼ Cups Milk
- 1 tbs Honey Local if available
- 1 tbs Cream Sherry Can substitute brandy
- ½ Cup Coarsely chopped walnuts
- Dash Salt
Instructions
- Combine all your ingredients in your blender. Cover and process for about thirty-five to forty seconds. Some unblended batter will accumulate on the sides so take your spatula and scrape it down. Process again for a few seconds. Your batter should be consistent and smooth.
- Spray your frying pan. Bring it to medium low heat. Put a half tablespoon of your batter in to test it. Tilt your pan in a circular motion and your batter should move around easily. Remove your test batter from the pan.
- For each crepe, add three to four tablespoons of batter to your frying pan. Your batter should thinly coat the entire bottom of your pan. Cook the first side for approximately one minute. When firm enough to flip without breaking do so.
- Cook the second side for about one minute. Your walnut crepes are done cooking when small light brown flecks form on the surface. Remove from heat and repeat until all batter is used.
- Fill with your desired crepe filling. Fruit and cream and chestnut rum are my preferred fillings. Fold your crepes.
- Serve and enjoy!
Notes
-
- These walnut crepes work well with most fillings. Topped with a caramel or chocolate sauce and banana slices is another great option.
- Re spray your pan if any crepes begin to stick. Make sure your temp isn’t too high as well. Batter should move freely around your pan.
- Batter can be refrigerated. It keeps well for up to three days.
- Finished walnut crepes can be frozen in freezer safe bags. To reheat put in oven for about seven minutes at 350 degrees.
Nutrition
Conclusion
Every time I make these walnut dessert crepes I fall in love all over again. They have become a regularly requested dessert by family.
A couple of months ago my brother was home recuperating from an injury that kept him out of the kitchen and I made him a number of dinners and treats. This was by far his favorite dish I made him.
For that batch I made a chestnut rum filling and it was simply wonderful. But it works great with so many fillings you can get creative. Fruit and cream is amazing and banana slices with chocolate sauce is so good you won’t believe it.
The trick to these crepes is to keep your pan sprayed and not to let the pan get too hot. The batter shouldn’t stick so if it is, turn the heat down a little bit or respray your pan.
I like to make my batter a day ahead of time and keep it in the fridge until it’s time to cook. Makes dessert prep so much easier and allows me more time to focus on the main dish.
For more fantastic crepe dessert ideas check out these recipes