Crêpes in Honey with Provençal Pine Nuts

By

Les Crêpes au miel et aux Pignons de Provence
Shopping: I prefer creamy lavender or rosemary honey. If use a nonstick pan, only half the butter is needed: 2 tablespoons (30 g) instead of 4 tablespoons (60 g).

Preparation: 25 minutes
Cooking: 20 minutes
Ease: Fairly easy
Cost: Moderate

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  • 6

Ingredients

  • For the crêpes:
  • 4 tablespoons (60 g) butter
  • 2/3 cup (90 g) sifted flour
  • 2 large eggs
  • 1 tablespoon plus 2 teaspoons (25 g) sugar
  • 1 pinch salt
  • 63/4 fl oz (200 ml) milk
  • For the glaze and garnish:
  • 31/2 oz (100 g) flower honey
  • 1 cup (250 ml) heavy cream, well chilled
  • 4 egg yolks
  • several drops pastis (anise liquor)

Preparation

Step 1

Several hours in advance:
Prepare the crêpe hatter. Heat 2 tablespoons (30 g) of the butter in a pan over moderate heat until it turns a deep golden brown. This is called beurre noisette, or hazelnut butter, due to the color and nutlike smell.

With an electric mixer or whisk, combine the flour, eggs, sugar, and salt. Slowly pour in the milk and hazelnut butter in a fine stream, a bit at a time, constantly whisking. Continue to stir until a smooth batter is obtained. Pour the batter through a fine mesh strainer into a bowl. Set the batter aside to rest for at least 30 minutes.

Prepare the glaze. Warm the honey over very low heat just long enough for it to liquifv. Do not allow it to boil. Immediately remove from heat.

Put well-chilled heavy cream into a tall and slightly straight sided bowl. Place the bowl of cream in a larger bowl half-full with water and ice cubes. Whip the chilled cream until it reaches firm peaks and is well aerated (be carelul not to overwhip). By hand, fold the cream from the bottom upward with a whisk while gradually incorporating the egg yolks, cooled but still liquid honey, and pastis. Refrigerate the mixture.

Lightly roast the pine nuts in a dry, ungreased pan over moderate heat, stirring the nuts ohen for even browning.

20 minutes before serving:
Place 2 small crêpe pans or other skillets about 6 inches (15 cm) in diameter over moderate heat. Dab them with butter, unless they are nonsiick. Pour a small ladle of well-stirred batter into the center of the pan. Quickly lift the pan, and move it in circular motion until the batter evenly coats the entire surface. Cook the crêpes 1—2 minutes on each side, turning theni th a metal spatula. Prepare 12 crêpes in this way.

Spread a layer of th glaze on an attractive serving platter. Fold the crêpes into quarters, and arrange them, slightly overlapping the sauce. Drizzle remaining glaze over the crêpes and spririble with pine nuts. Place platter under broiler for 1—2 minutes, just to lightly brown the surface.

Improvise! Replace the pine nuts with sliced or chopped almonds.

Wine sugguestion: Try an aged Banyuls
chilled to 54-56°F (12-13°C). Its candied fruit and spice fragrance marries well with this dessert.

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