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- 125 g flour
- 25 cl milk
- 2 eggs
- 1 tablespoon Guénard French Virgin Walnut Oil
- 1/8 teaspoon salt
- 20 cl milk
- 2 egg yolks
- 7 cl tangerine juice (with pulp)
- 25 g flour
- 1 tablespoon liquid caramel
- 40 g sugar
Mix all the ingredients, except the oil. Once the mixture is smooth and without lumps, add the oil while stirring. Let rest for 12 hours at room temperature.
Using a paper towel, grease your crêpe pan with walnut oil. When the crêpe pan is hot enough, pour a ladle of batter and cook the crêpe until golden on both sides. Repeat the operation. Let cool.
Boil the milk. During this time, mix the egg yolks with sugar until thoroughly mixed. Add the caramel and then the flour. Pour the milk and stir vigorously to avoid lumps. Put the cream over medium heat and stir continuously until thickened.
Garnish the center of the crêpes with the pastry cream and form small boxes by closing the top using a toothpick.
The lightness of this walnut oil is ideal to subtly enhance your everyday dishes. It is actually derived from a blend of virgin and refined walnut oils, which gives it a walnut taste that is both subtle and fruity.
Blend of 15% virgin walnut oil and 85% refined walnut oil Rich in Omega-3
This walnut oil adds a subtle note of grilled dry fruit to savory or sweet dishes. It comes from a balanced mixture of virgin and refined walnut oils.
Balanced blend of 50% virgin walnut oil and 50% refined walnut oil Rich in Omega-3
