John Myers
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Crepes with Walnut and Honey Parfait
The perfect crepes with walnut and honey parfait recipe with a picture and simple step-by-step instructions.
Crepes
- 80 g Flour
- 1 tsp Vanilla sugar
- 2 Pc. Eggs
- 1 Pc. Egg yolk
- 100 ml Milk
- 100 ml Natural carbonated mineral water
- 2 tbsp Jam
- 1 pinch Salt
- Butter
Walnut and honey parfait
- 100 g Walnut kernels
- 3 tbsp Powdered sugar
- 1 Pc. Egg
- 4 Pc. Egg yolk
- 150 g Honey
- 400 ml Cream
- 4 leaf Gold edible
- 1 Pc. Vanilla pods (pulp only)
- Oil
Crepes
- Mix all ingredients (except for the jam) together and bake 8 crepes. Then distribute the jam over the finished crêpes, roll and serve.
Walnut and honey parfait
- First coarsely chop the walnuts and heat them in a coated pan without fat. Dust the walnuts with the icing sugar and caramelize lightly. Put the caramelized nuts on a plate and let cool. Then beat the eggs, egg yolks, honey and vanilla pulp in a metal bowl in a water bath until thick and frothy. Then beat the mixture in an ice-cold water bath until cold. Then whip the cream until it is half stiff and fold into the egg foam together with the caramelized walnuts.
- Brush a loaf pan with oil and line it with cling film or baking paper. Spread the parfait mixture in it, smooth it out and cover with baking paper and leave to freeze in the freezer for a day. Using the foil / paper, carefully tip the parfait out of the mold, remove the foil / paper and cut the parfait into slices. Decorate the parfait slices with gold leaf and serve.
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