Hazelnut crêpes
INGREDIENTS
Ingredients for 10 portions:
Whipped cream:
− 1 l fresh and cold cream,
− 2 catridges for cooking siphon.
Crepes:
− 250 ml whole milk,
− 125 g flour,
− 2 eggs,
− ½ vanillin sachet,
− Ginos Hazelnut topping as required (COD. 09310).
PREPARATION
- Blend all the ingredients needed for the crepes and let the mixture stand for 5 minutes.
- Pour the cold cream in a cooking siphon with two catridges.
- Apart from it, melt a butter knob in a pan with a 20 cm diameter.
- Pour a spoonful of crepe batter in the pan, paying attention to distribute it evenly and cook the crepes.
- Once cooked, garnish the crepes with hazelnut topping, plenty of whipped cream and hazelnut grain.
- Fold the crepes in half, garnish them with hazelnut topping filaments and sprinkle it with powdered sugar.