The Australian Womens Weekly Food — Issue 27 2017

112 AWW FOOD • ISSUE TWENTY SEVEN

ROSEWATER PISTACHIO

CREPES

PREP + COOK 1 HOUR (+ STANDING) MAKES 32

½ cup (75g) plain flour

1 tablespoon caster sugar

2eggs

¾ cup (180ml) milk

1 tablespoon vegetable oil

¼ cup (35g) finely chopped roasted

unsalted pistachios

ROSEWATER CREAM

⅔ cup (160ml) thickened cream

2 teaspoons icing sugar

½ teaspoon rosewater

pink food colouring

1 Sift flour and sugar into a medium

bowl, gradually stir in combined eggs,

milk and oil; stir until smooth. Cover;

stand for 30 minutes.

2 Meanwhile,make rosewater cream.

3 Heat a greased large heavy−based

frying pan; pour ⅓ cup of batter

into pan, tilting pan to coat base

evenly with batter.

4 Cook over low heat, loosening edge

with a spatula, for 1 minute or until

browned lightly. Turn crêpe; cook for

a further minute or until edges are

lacy. Remove from pan. Repeat with

remaining batter to make 4 crêpes in

total. Using a 6cm fluted round cutter,

cut 8 rounds from each crêpe.

5 Spoon rosewater cream into a piping

bag fitted with 1cm plain tube. Pipe

cream in centre of each round; pinch

middle of crêpes together to join.

6 Dip ends of each filled crêpe

into nuts.

ROSEWATER CREAM

Beat cream, icing sugar and rosewater in

a small bowl with an electric mixer until

firm peaks form; tint pink with colouring.