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Persian crepes with cardamom cream recipe

Persian crepes with cardamom cream

0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks

Frozen crepes make this juicy dessert with oranges and pistachios a true cheat's sweet.


2 large oranges
1 x 300ml ctn double cream
1 teaspoon caster sugar
1 teaspoon ground cardamom
4 frozen Creative Gourmet French Style Crepes
2 tablespoons honey
55g (1/3 cup) unsalted pistachio kernels, coarsely chopped


Step 1 Remove base and top of each orange so it sits flat on the chopping board. Use a sharp knife to remove peel and white pith. Cut crossways into 1cm-thick slices.

Step 2 Use a balloon whisk to whisk the cream, sugar and cardamom in a bowl until firm peaks form (do not over beat).

Step 3 Heat crepes following packet directions.

Step 4 Divide the crepes among serving plates. Arrange 4 orange slices on 1 half of each crepe. Drizzle over half the honey and sprinkle with half the pistachio. Fold crepes in half to enclose filling. Drizzle over the remaining honey and sprinkle with remaining pistachio. Top with the cream mixture to serve.


Variation: For Banana & cinnamon crepes, replace oranges with 3 bananas, peeled, thickly sliced. Replace the ground cardamom with 1 tsp ground cinnamon. Replace the pistachio kernels with 45g (1/3 cup) pecans, coarsely chopped.

Author: Julie Ray Image credit: Ben Dearnley Publication: Australian Good Taste

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