Crepes with Pistachio Butter or Almond Butter

Craving a delightful treat? These light, fluffy crepes are the perfect base for a rich, nutty filling. Top them with ArgaNut’s Pistachio Butter with Date Syrup or Almond Butter with Date Syrup for a sweet, gourmet finish. This is an elevated twist on a classic, and it’s sure to wow your taste buds!

 Ingredients: (for 4 people):

• 250g plain flour
• 4 eggs
• 40g sugar
• 60cl whole milk
• 40g butter, melted
• A pinch of Salt
• 1 tablespoon vanilla extract or orange blossom water (optional)
• 2 tablespoons ArgaNut Pistachio Butter with Date Syrup, or Almond Butter with Date Syrup (for drizzling)
• A Handful of crushed Pistachios (Topping)
• 1/2 Banana sliced (Topping)

Instructions:

1. Melt the Butter:
   Begin by melting the butter in a small pan or microwave and set aside to cool slightly.
2. Prepare the Batter:
   In a large mixing bowl, add the flour. Create a well in the centre and add the eggs. Next, add the sugar and salt to the mixture. Gently mix the ingredients in the centre, being careful not to overwork it.
3. Add the Milk Slowly:
   Gradually pour in the milk in small amounts, mixing gently in the middle with a whisk. Once combined, continue to add the remaining milk slowly while whisking delicately to avoid lumps .
4. Add the Melted Butter:
   Slowly incorporate the melted butter into the batter while continuing to whisk gently.
5. Add Orange Blossom Water or Vanilla Extract:
   Stir in the orange blossom water or vanilla extract, depending on your preference.
6. Smooth Out the Batter:
   If there are any remaining lumps, use a hand blender to smooth the batter completely.
7. Rest the Batter:
   Cover the bowl with a cloth or cling film and place the batter in the fridge for at least 30 minutes. This resting period ensures the crepes will be light and tender when cooked.
8. Cook the Crepes:
   Heat a non-stick frying pan over medium heat and lightly grease with butter. Pour a small amount of batter into the pan, swirling to form a thin layer. Cook for 1-2 minutes until the edges lift, then flip the crepe and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.

Assembly:

1. Fill the Crepes:
   Take each crepe and spread a generous amount of ArgaNut Pistachio Butter with Date Syrup or Almond Butter with Date Syrup inside the crepe.
2. Fold and Roll:
   Fold the right and left sides of the crepe together, then roll it up tightly to form a neat, filled crepe.
3. Slice and Plate:
   Cut the rolled crepes into small, bite-sized pieces and arrange them on a plate.
4. Finish with Toppings:
   For an extra touch, drizzle more ArgaNut Pistachio Butter with Date Syrup or Almond Butter with Date Syrup over the sliced crepes to taste. Garnish with crushed pistachios for the pistachio version, or fresh banana slices for the almond butter version.

Why Choose ArgaNut Pistachio Butter with Date Syrup or Almond Butter with Date Syrup?
ArgaNut’s Pistachio Butter with Date Syrup and Almond Butter with Date Syrup provide a rich, nutty sweetness that perfectly complements the delicate flavour of the crepes, turning them into an indulgent treat.

Enjoy and Share!
These crepes are perfect for breakfast, brunch, or dessert. Light, satisfying, and full of flavour! If you try this recipe, don’t forget to tag us at @arganut_uk on social media, we’d love to see your creations!