Crepes with Maple-Walnut Praline and Crème Fraîche
If you want to add more Mediterranean recipes to your recipe box, Crepes with Maple-Walnut Praline and Crème Fraîche might be a recipe you should try. For $2.98 per serving, you get a side dish that serves 4. Watching your figure? This lacto ovo vegetarian recipe has 585 calories, 6g of protein, and 33g of fat per serving. From preparation to the plate, this recipe takes about 35 minutes. 26 people were impressed by this recipe. If you have vegetable oil, pancake mix, water, and a few other ingredients on hand, you can make it. It is brought to you by Epicurious. With a spoonacular score of 54%, this dish is pretty good. Try Grilled Bananas with Maple Creme Fraiche, Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche, and Maple-Cinnamon Toast with Citrus and Crème Fraîche for similar recipes.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
Crème fraîche,* whisked to loosen
1 cup pure maple syrup plus more for serving
5 tablespoons brandy or orange juice
1 cup complete pancake mix (such as Aunt Jemima Original Complete)
Vegetable oil
3/4 cup walnut pieces
3/4 cup water
Equipment:
sauce pan
aluminum foil
whisk
bowl
paper towels
frying pan
spatula
Cooking instruction summary:
Preparation Boil 1 cup maple syrup and walnut pieces in heavy medium saucepan over medium-high heat, stirring occasionally, about 5 minutes. Remove from heat and stir mixture frequently until syrup begins to get cloudy, about 2 minutes. Pour mixture onto sheet of foil and cool. Chop praline finely. Whisk pancake mix, 3/4 cup water, and brandy in small bowl to form smooth thin batter. Heat medium (7- to 8-inch-diameter) nonstick skillet over medium heat. For each crepe, brush skillet with oil and pour in very scant 1/4 cup batter, rotating skillet so batter covers bottom. Cook until edges brown, about 40 seconds. Loosen edges with spatula, lift, and turn crepe over. Cook until bottom browns in spots, about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, placing crepes between paper towels. Fold crepes into quarters and divide among 4 plates. Sprinkle generously with praline and drizzle with crème fraîche and maple syrup. *Sold at some supermarkets and at specialty foods stores. One serving contains the following: Calories (kcal) 557.26; % Calories from Fat 37.6; Fat (g) 23.36; Saturated Fat (g) 3.95; Cholesterol (mg) 15.93; Carbohydrates (g) 81.98; Dietary Fiber (g) 2.59; Total Sugars (g) 53.20; Net Carbs (g) 79.39; Protein (g) 9.34 Nutritional analysis provided by Bon Appétit
Step by step:
1. Boil 1 cup maple syrup and walnut pieces in heavy medium saucepan over medium-high heat, stirring occasionally, about 5 minutes.
2. Remove from heat and stir mixture frequently until syrup begins to get cloudy, about 2 minutes.
3. Pour mixture onto sheet of foil and cool. Chop praline finely.
4. Whisk pancake mix, 3/4 cup water, and brandy in small bowl to form smooth thin batter.
5. Heat medium (7- to 8-inch-diameter) nonstick skillet over medium heat. For each crepe, brush skillet with oil and pour in very scant 1/4 cup batter, rotating skillet so batter covers bottom. Cook until edges brown, about 40 seconds. Loosen edges with spatula, lift, and turn crepe over. Cook until bottom browns in spots, about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, placing crepes between paper towels.
6. Fold crepes into quarters and divide among 4 plates. Sprinkle generously with praline and drizzle with crème fraîche and maple syrup.
7. *Sold at some supermarkets and at specialty foods stores.
8. One serving contains the following: Calories (kcal) 557.26; % Calories from Fat 37.6; Fat (g) 23.36; Saturated Fat (g) 3.95; Cholesterol (mg) 15.93; Carbohydrates (g) 81.98; Dietary Fiber (g) 2.59; Total Sugars (g) 53.20; Net Carbs (g) 79.39; Protein (g) 9.34
9. Bon Appétit
Nutrition Information:
covered percent of daily need
