Crepes With Walnut Cream And Butterscotch Sauce

Ingredients (serves 6)

• 1/2 cup firmly packed (100g) light brown sugar
• 80g unsalted butter, cubed
• 425ml thickened cream
• 1 1/2 tbs icing sugar
• 1 tbs brandy
• 2 tsp coffee and chicory essence*
• 3 tbs chopped toasted walnuts
• 12 crepes (see related recipe)

Method

1. Place sugar in a pan over medium-low heat with butter and Å0Ü5 cup (125ml) of the cream. Stir until sugar dissolves, then increase heat to medium. Cook, without stirring, for 5 minutes. Cool and set aside.

2. Whip remaining 300ml cream until thick. Stir in icing sugar, brandy, essence and 2 tbs nuts. Take a cooled crepe and spread one quarter with a heaped tablespoonful of cream. Fold in half, then in half again to enclose fi lling. Repeat for remaining crepes. Serve 2 crepes per person. Sprinkle with remaining nuts and drizzle with butterscotch sauce.

Notes

• * From the coffee aisle in supermarkets.