Macadamia Nut Crepes With Berry Reduction & Lemon-Infused Crème
by Johnny Loua, Chef, Seattle, Washington
Macadamia Nut Crepes
- 2 cups flour
- 1 cup sugar
- 4 eggs
- 3 cups milk
- 1 tablespoon vanilla extract
- 1 cup macadamia nuts
- ½ cup clarified butter (for frying)
In a blender or food processor, combine the flour, sugar, eggs, milk, vanilla, and macadamia nuts and blend until smooth. Transfer to a sealed container and refrigerate for 20 minutes or until needed. Heat a small nonstick sauté pan over medium heat, brush with clarified butter, and slowly coat the surface with the crepe mixture. Cook for 30 seconds on each side. Remove the crepe and serve it topped with Lemon-Infused Crème and Berry Reduction.
Lemon-Infused Crème
- 1 cup mascarpone cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
In a bowl, combine all ingredients until smooth and creamy. Refrigerate until ready to assemble the crepes.
Berry Reduction
- 2 cups assorted berries
- 1 cup sugar
- ½ cup Port wine
- 2 tablespoons vanilla extract
- ½ cup honey
In a small saucepot, combine all ingredients and simmer until slightly thickened. Remove from heat and let cool until needed.