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Acorn Flour Crepes with Pecan Cinnamon Crumble Recipe

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This recipe for Acorn Flour Crepes with Pecan Cinnamon Crumble is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crepes:
1/2 cup acorn flour
3/4 cup whole milk
2 eggs
1/4 tsp salt
1 Tbsp unsalted butter, melted
1 tsp maple syrup

For the Crumble:
1/2 cup pecan flour or pecans pulverized in blender
2 Tbsp brown sugar
1/4 tsp salt
1 tsp cinnamon
2 Tbsp butter
d to remove seeds.
Directions:
Directions:
For the Crepes:
Put all of the wet ingredients in blender, except for 1/4 cup milk and 1 egg.
Top with the dry ingredients and blend for 1 minute.
Place blender in fridge overnight.
Add the reserved 1/4 cup milk and egg, then blend again for 1 minute.

Heat a 7-inch pan over medium-low for 3 - 4 minutes, until hot.
Lightly butter the pan, then add a 1/3 cup ladle of batter to the pan and immediately lift and swirl to evenly coat the pan.
Cook each crepe just until all wet batter spots on the crepe surface have disappeared, for about 1 minute, then immediately transfer it to a dish and cover.
Stack each crepe until all are done, then plate and serve immediately.

For the Crumble:
Combine all but the butter, and stir until evenly mixed.
Melt the butter in a small saucepan over medium heat for 4 - 5 minutes.
Add the dry ingredients and stir constantly for about 2 minutes, until the ingredients are hot and the pecans begin to smell toasted.
Scrape into a bowl and use to garnish the crepes.

 

 

 

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