Pecan Pavlova Filled Crepes
INGREDIENTS
1 cup pecan nuts, toasted
½ cup mascarpone
½ cup corn or maple syrup
1 egg yolk
2 tblsp melted butter
1 tsp vanilla essence
3 egg whites
½ cup icing sugar
2 tblsp rum
This sweet-tooth fantasy was served to me many years ago on a trip to Louisiana. While it might not look seriously stunning, the crepes are baked with a rum spiked pecan meringue filling which puffs up when baked. For a time saving tip, make the crepes in advance and freeze or buy frozen read-made crepes. I suggest you look for Marcel’s, they are light and thin like traditional crepes should be.
METHOD
1. Chop the pecans finely and mix with the mascarpone, corn or maple syrup, egg yolk, melted butter and vanilla essence. Set aside.
2. In a clean bowl beat the egg whites until frothy. Add the icing sugar and continue beating until they form stiff peaks. Fold in the rum. Fold ½ a cup of the meringue into the reserved pecan sauce.
3. Place a crepe on a chopping board. Place, two tablespoonfuls of pecan sauce in one quarter of the crepe and top with a large dollop of meringue mixture. Fold the crepe up so that you have it in quarters with one quarter only being filled. Transfer to a baking-paper lined tray.
4. Bake the crepes at 220°C for about 5-7 minutes until the meringue puffs up. Remove from the oven and serve immediately with remaining pecan sauce.
There are no comments for this recipe. You can leave a comment below.
You need to be Registered and Logged In to post a comment
