One of my favorite crepes, after the classic crepes with Nutella, are for sure those filled with homemade creamy walnuts. These special crepes are inspire by the Slovenian crepes names Palatschinke, which you should absolutely try, if you’ll ever go and travel to Slovenia.
As you know already, my grandparent’s village is located next to the border with Austria and Slovenia, so sometimes you can see the influence of those countries on our local cuisine. These crepes are a good example of what I mean!
Read until the end for my secret to make the perfect homemade crepes.
Crepes with Creamy Walnut Filling Ingredients
- Water
- All-Purpose Flour
- Milk
- Eggs
- Walnuts
- Corn Starch
- Sugar
- Cinnamon
- Butter
- Vanilla Extract
- Heavy Cream
- Corn Starch
Crepes with Creamy Walnuts Filling
Course: DessertCuisine: ItalianDifficulty: Easy10
Crepes10
minutes20
minutesExtremely Easy to Make these Simple Crepes Homemade are the Perfect Winter Dessert for any Occasions
Ingredients For crepes
200ml Water
100ml Milk
1 Eggs
150g All-Purpose Flour
- Walnuts Filling
250ml Heavy Creamy (unsweetened)
150g Walnuts
1 Teaspoon Cinnamon
20/30g Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Corn Starch
Directions
- Prepare the Butter. In a medium size bowl combine water, milk, egg and whisk until well combined. Then add flour but keep whisking energetically to avoid any lumps. Set aside and let it rest meanwhile you prepare the walnut cream.
- Prepare the Walnut Cream. Blend walnuts until they look like bread crumbs or nut flour. Heat the heavy cream over medium heat then add sugar and vanilla. When the sugar is melted add cornstarch, the nut crumb/flour and cinnamon. Mix it well for 1 minute, remove from the stove and set aside.
- Make the Crepes. Heat a medium nonstick pan over medium heat and add a 1/2 teaspoon of butter (this will help the crepes not to stick to the pan while cooking). When the pan is nicely coated with butter pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook the crepe over medium heat until easy to flip. Cook the other side for a few more seconds and place it on a plate. Continue to make the crepes until all the batter is gone.
- Assemble the Crepes. Spread the walnut cream over half crepes and then fold the other half on top of it. Then again one side on top of the other to form a triangle shape. You should serve it warm and topped with icing sugar or a generous spoon of vanilla ice-cream.
The Secret to Make the Perfect Crepes…
The first secret to make extra light and melting in your mouth crepes is to add more water than milk into the batter. The second secret is simply to keep the batter more liquid than you usually do. The third secret is to always coat with butter the pan where you cook your crepes.
Extra Tip
Don’t assemble all your crepes in advance, if you know you will not eat them right away. Just pile them up on a plate, cover them with cling film and store it in the fridge. They will keep fresh for a several days. When you want to eat them don’t use the microwave to warm them up but re-heat them over a nonstick pan over medium heat and only then add your filling (jam, Nutella or any other cream you made/have).
More Crepes Filling Ideas
Since there is no sugar in my crepes’ batter recipe, you can use this recipe also for savory recipes or a quick savory snack. What I usually do is warming up the crepe over a non stick pan and spread cheese and ham on one side, then fold the other side on top and letting the cheese to melt down inside. Then I fold in half again and serve while still warm. If you prefer a vegetarian version you can use grilled veggies like zucchini, onion and bell peppers instead of ham or just a mix of cheese like mozzarella, fontina, asiago or gorgonzola.
