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Crepes with walnut cream and butterscotch sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in coffee-infused crepes topped with nuts and butterscotch for a decadent dessert.
Ingredients:
  • 100g brown sugar
  • 80g unsalted butter, cubed
  • 425ml thickened cream
  • 18.00 gm icing sugar
  • 20.00 ml brandy
  • 2 tsp coffee and chicory essence*
  • 27.60 gm chopped toasted walnuts
  • 12 crepes
Instructions:
  • In a pan over medium-low heat, combine sugar, butter, and 1/2 cup (125ml) of cream. Stir until sugar dissolves, then increase heat to medium and cook without stirring for 5 minutes. Allow the mixture to cool and set aside.
  • Whip the 300ml of remaining cream until thick, then mix in icing sugar, brandy, essence, and 2 tablespoons of nuts. Spread a heaped tablespoonful of the cream on one quarter of a cooled crepe. Fold it in half, then in half again to enclose the filling. Repeat for the rest of the crepes. Serve 2 crepes per person, sprinkled with the remaining nuts and drizzled with butterscotch sauce.

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