Name: Crêpes al torroncino (Crêpes with pastry cream and praline)
Yield: Makes 10-12 crêpes
Cuisine: Italian
Ingredients: about 250 ml (1 cup) milk; 50 g (1¾ oz) plain (all-purpose) flour; ½ the quantity of pastry cream*, about 600 ml (2½ cups); 1 cup of praline* (¼ of the recipe); a pinch of salt; 50 g (1¾ oz) caster (superfine) sugar; 3 eggs; 50 g (1¾ oz) butter, melted, plus a little for frying; a little Vin Santo or brandy, or other liqueur of your choice; 400 ml (14 fl oz) thick (single) cream

Preparation info

Makes
10-12
crêpes

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Crêpes always seem to be popular — and this elegant recipe is well worth the effort.

Crêpes are often eaten just with some melted chocolate spread over them and folded up into quarters, but they are equally delicious with a little jam.

Ingredients

50 g (1¾ oz) caster (superfine) sugar
a pinch of salt

Europe
Italy
Dessert
February
Vegetarian
Tuscany
Mediterranean

Method

Put the sugar, salt and butter into a bowl, and mix together. Add the eggs and whip. Add the sifted flour, then the milk and whisk to make a smooth, fairly liquid batter. Cover with a cloth or plastic wrap, and leave the batter to rest for about 30 minutes.

Meanwhile, make the praline and keep it aside in a jar or bowl. Make the pastry cream and leave it aside to cool completely.