Crêpes with Passion Fruit Whipped Cream and Flaked Almonds

4 pers.

5 min

8 min

Crêpes with Passion Fruit Whipped Cream and Flaked Almonds

Pour le caramel

Slightly Salted Moulded Butter Paysan Breton

30 g Slightly Salted Moulded Butter

4 g Thick Crème Fraîche

10 cl Waters

120 g Sucre en poudre

Pour la suite de la recette

4 Units L'Authentique Crêpes

20 g Unsalted Moulded Butter

50 g Caster sugar

25 cl UHT Cream 30%

5 Units Passion fruits

80 g Almonds

In a dry frying pan, toast almonds until golden. Set aside at room temperature.
Remove cold cream from refrigerator, pour into a bowl and whisk with a hand mixer at medium speed and increase the speed to obtain volume.
Remettez la préparation sur feu doux.
Once the cream has been whipped enough, gradually add the juice and sugar. Continue whisking until the cream holds firmly between the wires.
Pour into a piping bag fitted with an 8mm fluted piping socket. Refrigerate.
In a frying pan, melt Unsalted Moulded Butter, and cook the Crêpes Authentique 1-2 minutes on each side.
Place folded crêpes on small plates. Top with passion fruit whipped cream and garnish with flaked almonds. Serve immediately.

This recipe can be made with whipped cream flavoured with lemon or mango. Replace passion fruit juice with the same quantity of freshly squeezed fruit juice.