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Walnut pancakes served with chocolate sauce
Traditional thin pancakes filled with a sweet ground walnut cream

Walnut pancakes (Crêpes)

Author: Flavelo
Recipes Cakes and Desserts
The secret of good pancake batter is resting. During this time the flour granules fully hydrate (swell in the liquid), and the gluten strands relax. This allows the batter to spread paper-thin in the pan without tearing.
🕒 Prep Time 45 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 10 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pancake pan (frying pan)
  • Ladle
  • Mixing bowl
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (walnuts)

Instructions

1 ✓

Whisk the eggs smooth with the sugar, salt, half the milk and the flour. Once lump-free, dilute with the remaining milk.

Tip: A thick mass is easier to mix lump-free than a runny one.
2 ✓

Add the sparkling water and oil, then let the batter stand for at least 30 minutes.

Tip: During resting the batter thickens as the starch absorbs water.
3 ✓

Make the filling: mix the ground walnuts with the icing sugar and hot milk to get a spreadable paste.

Tip: Scalding highlights the walnut flavour and softens the skin.
4 ✓

Fry thin pancakes in a hot, lightly oiled pan. Flip when the edge separates from the pan and the bottom is spotty brown.

Tip: The Maillard reaction (browning) gives the pancake its characteristic taste.
5 ✓

Spread the walnut cream on the hot pancakes, roll up, and sprinkle with icing sugar.

Tip: Serve immediately, as they can become soft and 'chewy' from steam while standing.

Recipe FAQ

Why does the first pancake stick?
Usually the pan isn't hot enough, or doesn't have enough 'material' (fat coating). The first fry 'conditions' the pan.
What makes the edge lacy?
Sudden heat and the carbonated water. If you don't want this, use lower heat and less soda.

Ingredients

  • 200 g Plain flour
  • 2 units Eggs
  • 500 ml Milk
  • 100 ml Sparkling mineral water
  • 20 g Sugar
  • 1 pinch Salt
  • 30 ml Oil (into batter + for frying)
  • 150 g Ground walnuts
  • 50 g Icing sugar
  • 50 ml Milk (for filling)