Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
FOR a nice breakfast alternative on Christmas morning, why not try making these delicious almond pancakes, or crepes as they are deliciously thin and crispy, so will not ruin anyone’s appetite for the big feast later on!
They are delicious with fresh cream and toasted almond flakes on top and even nicer when you add fresh sliced strawberries. As it is Christmas why not serve with a chilled glass of Buck’s Fizz or a Bellini with fresh sliced peaches.
Serves 4
80g plain flour
25g ground almonds
50g melted butter
300ml milk
1 whole egg
1egg yolk
50g caster sugar
150g toasted almonds
In a large bowl, whisk together the melted butter, flour, sugar, ground almonds, egg and egg yolk. Then add the milk and whisk until thick and smooth. Add two tablespoons of cold water just to make the batter a little thinner and easier to pour.
Heat a large frying pan and brush with some melted butter. Sprinkle some toasted almonds on the pan and then pour some of the batter into the pan just to cover the base. Cook for a few minutes until bubbles start to appear, then, using a spatula, carefully flip the crepe over and cook on the other side for a few minutes until browned.
Continue until all the batter has been used up and you have a stack of crepes.
To serve, fold each crepe in half and sprinkle with icing sugar and whipped cream or icing sugar.
