Tuesday, April 5, 2011

Baklava Crepes


Rarely is a recipe uniquely my design, it seems someone always mentions this or that and the wheels start turning. These crepes, for example, were wrought when a friend asked:

"Melissa, how can I have Baklava without Phyllo Dough?"

My response included: make your own phyllo dough (difficult), pay an arm and a leg for phyllo from an online grocer in Korea, make the filling and use with cinnamon roll dough, on pancakes, in french toast or in crepes. Well dear reader, that was enough to inspire me! Hopefully it does something for my friend ^.^


For Crepes:
Whisk together 2 eggs, 1/2 cup Milk and 1/2 cup Water. Gradually add 1 Cup of Flour. Add pinch of Salt and 2 Tbsp. Melted Butter. Heat a skillet over medium/high heat, grease lightly coat pan with approximately 1/4 cup batter, cook about 2 minutes then flip - continue until batter is all used.
For Baklava Syrup:
Simmer on stovetop until syrup like or Crepes are ready: 1 part Honey, 1 part Water, throw in Orange and Lemon Rind (or orange and lemon hard candies) and season with Cinnamon.

For Crepe/Baklava Filling:
Choose a Nut, finally chop 2-3 handfuls (or more for garnish, etc.) mix with Honey and Cinnamon.

Fill Crepes with a bit of the nut filling (could add some whip topping if it's on hand and you're in for some calories), wrap and top with syrup. Enjoy every bite because before you know it, the dish will be devoured!

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