Pistachio crêpes with chocolate sauce

The secret to these crêpes? A blender! It not only simplifies the batter making process, but it also cuts through the batter's developing gluten strands, resulting in a softer, more tender texture. As the pan gently heats, a quick chocolate sauce comes together in just 5 minutes. The result? An effortlessly elegant pairing of delicate crêpes, a velvety sauce and a sprinkling of crushed pistachios.

Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 2 cups plain flour
• 2 cups milk
• 4 eggs
• 2 tbsp icing sugar
• 25 g butter, melted, plus extra for greasing & to serve
• 1 cup crushed pistachios
• ¼ cup caster sugar, for sprinkling

For the chocolate sauce

• 200 ml thickened cream
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• 2 tbsp sugar
• 200 g dark chocolate, chopped
• 15 g butter

Resting time: 30 minutes

Instructions

1. Combine the flour, milk, eggs, icing sugar and 25 g melted butter all together in a blender and blitz until smooth. Rest in the fridge for at least 30 minutes in the blender jug before using.
2. When ready to cook, heat a flat 24 cm frying pan or crêpe pan and brush with a little melted butter. Tilt the pan and pour in about ⅓ cup of batter, quickly swirling the batter to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds until set. Remove to a plate to cool. Repeat for the remaining batter.
3. For the chocolate sauce, in a small saucepan, bring the cream to a simmer and stir in the cocoa powder, vanilla, sugar and chocolate and stir until the chocolate is melted. Remove from the heat and allow to stand for 2 minutes. Whisk in the butter when ready to serve.
4. To serve, brush a crêpe with melted butter and scatter over a thin layer of pistachios and a little sugar. Fold the crêpe in half and then half again to form a wedge shape. Repeat for the remaining crêpes. Arrange on a plate, brush with a little more butter, drizzle over the chocolate sauce, scatter over some more pistachios and serve.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.