België (nl)
Crêpe Florentine
The French kletskop! Crispy baked crêpes with nuts and red fruit.You don't always need a complicated preparation to serve something special. Take a ready-made crêpe: affordable, easy to use, and surprisingly versatile. With a touch of French flair, you can instantly give it a completely new role on the plate: from a crispy Crêpe Florentine (also known as the French 'kletskop') to a warm crêpe with rum. And the trimmings? We fry them crispy into crêpe frite. C’est chique!Ingredients
Custard
Vanilla sugar
Florentine mix
Vanilla ice cream
Red fruit (blackberry – red currant – raspberry and blueberry)
Nuts (pecan – hazelnut – cashew)
Crêpes
Preparation
- Let the crêpes thaw.
- Prepare two mixtures: one plain Florentine mix and one Florentine nut mix with finely chopped pecans, cashews, and hazelnuts.
- Take a crêpe and press the bottom into the plain Florentine mix.
- Place the crêpe with this side down on a baking mat and then spread a thin layer of Florentine nut mix over the top.
- Bake the crêpe in the oven at 180°C until lightly browned, about 8 minutes. Let cool well so it becomes crispy.
- You can prepare this in advance. Store the Florentine crêpes well covered, possibly with moisture absorbers.
- Serve with custard and red fruit, such as blackberries, red currants, raspberries, and blueberries. Briefly stew the fruit with a little vanilla sugar until the sugar dissolves and the fruit is slightly broken down.
- Finish with a quenelle of vanilla ice cream, the custard, and possibly extra red fruit.
