06 Aug Crepes with yoghurt and pistachio cream
For the filling:
Add the pistachio cream softened slightly in the microwave (30 seconds will suffice), add the white yoghurt, pistachio flour and mix gently. Place in the refrigerator.
For the crêpes:
With a whisk, beat the eggs for 5 minutes then add the milk and mix. Add the sifted flour and icing sugar and mix everything together. Transfer part of the mixture (1 ladleful) into a hot, previously buttered pan and cook about 5 min per side over medium heat. Trim the crêpes with a knife so that they fit into the pan (optional).
Assembly:
In a lightly buttered baking dish, arrange a layer of crêpes and pour the cream that has previously rested in the fridge. Add the cut strawberries until the entire surface is covered.
Make another layer of crêpes and continue until all the ingredients are used up. Finish with a layer of crêpes, a layer of pistachio cream and a sprinkling of pistachio granules.
Place in the fridge for 30 minutes and serve!
Ingredients
Directions
For the filling:
Add the pistachio cream softened slightly in the microwave (30 seconds will suffice), add the white yoghurt, pistachio flour and mix gently. Place in the refrigerator.
For the crêpes:
With a whisk, beat the eggs for 5 minutes then add the milk and mix. Add the sifted flour and icing sugar and mix everything together. Transfer part of the mixture (1 ladleful) into a hot, previously buttered pan and cook about 5 min per side over medium heat. Trim the crêpes with a knife so that they fit into the pan (optional).
Assembly:
In a lightly buttered baking dish, arrange a layer of crêpes and pour the cream that has previously rested in the fridge. Add the cut strawberries until the entire surface is covered.
Make another layer of crêpes and continue until all the ingredients are used up. Finish with a layer of crêpes, a layer of pistachio cream and a sprinkling of pistachio granules.
Place in the fridge for 30 minutes and serve!
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