Easy Dessert

Crepes with walnut cream and butterscotch sauce

Name: Crepes with walnut cream and butterscotch sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 cup firmly packed (100g) light brown sugar; 80g unsalted butter, chopped; 425ml thickened cream; 1 1/2 tablespoons icing sugar; 1 tablespoon brandy; 2 teaspoons coffee and chicory essence; 1/4 cup (25g) walnuts, toasted, chopped; 12 store-bought crepes, warmed

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30m

15m

Crepes with walnut cream and butterscotch sauce

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Coffee lovers will love these after-dinner crepes with crunchy nuts and sweet butterscotch sauce.

1/2 cup firmly packed (100g) light brown sugar
80g unsalted butter, chopped
425ml thickened cream
1 1/2 tablespoons icing sugar
1 tablespoon brandy
2 teaspoons coffee and chicory essence
1/4 cup (25g) walnuts, toasted, chopped
12 store-bought crepes, warmed

Method

1.

Place sugar in a pan over medium-low heat with butter and 1/2 cup (125ml) cream. Stir until sugar dissolves, then increase heat to medium. Cook, without stirring, for 5 minutes. Cool and set aside.
2.

Whip remaining 300ml cream until thick. Stir in icing sugar, brandy, essence and 2 tablespoons walnuts. Take a crepe and spread one quarter with a heaped tablespoonful of cream. Fold in half, then in half again to enclose fi lling. Repeat for remaining crepes. Serve 2 crepes per person. Sprinkle with remaining nuts and drizzle with butterscotch sauce.

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