Crêpes al torroncino

Crêpes with pastry cream and praline


Preparation info

  • Makes


    • Difficulty


Appears in


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.


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


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.