Pear Hazelnut Crepe | Grill, Barbecue, BBQ
* You can adapt the interior material as you wish.
Materials:
For Crepes;
- 250 gr flour
- 3 eggs
- 375 ml (1.5 cups) milk
- 60 g butter
Have you watched our previous pancake video with Aniva Anchovy Pan? click here to watch
Ingredient;
- 500 g cream cheese
- 2 tablespoons powdered sugar, sifted
- 80 g roasted hazelnuts, roughly chopped
- 150 g candied fruit peel
- 2 teaspoons finely grated lemon peel
- 1 large green pear, diced into small cubes
For the above;
- 2 tablespoons of powdered sugar
- 1 teaspoon cinnamon
Preparation of:
To make the pancake batter, sift the flour with a pinch of salt into a bowl and make a well in the middle. Lightly beat the eggs and milk respectively until the dough is smooth, then stir in the melted butter. Pour the pancake batter into a jar, close the lid and leave in the refrigerator for 1 hour. The consistency of the pancake batter should be like water cream, if not, you can add a little more milk.
To prepare the filling, beat the cream cheese and powdered sugar in a bowl until smooth. Add the nuts, fruit peel, lemon peel and mix. Mix gently with diced pears and refrigerate until use.
Heat the Aniva Anchovy Pan on low-medium heat, oil it with a brush. Pour the batter into the pan and rotate it so that the bottom of the pan is covered with a thin layer. Cook the crepe for 1 minute, turn the other side and cook for another 30 seconds. Do the same with the remaining dough.
Put 2 tablespoons of the filling in the center of each pancake and press the opposite sides together in the middle to flatten the mixture. Then combine the other two sides and make a bundle.
Place the crepe bundles on your preheated low-heat barbecue . Grill for 3-4 minutes until golden brown and crispy.
Put the crepe bundles on a serving plate, sprinkle with a mixture of powdered sugar and cinnamon and serve immediately.
Enjoy your meal!
Source;
- Barbecue Barbecue: Get Out of the Kitchen and Light the Fire – Ceren Büke Gülan, p.374
- photo: pinterest