Crêpes in Honey Sauce with Provençal Pine Nuts

Ingredients

• 1.crêpes, bought or made in a crêpe machine; see crêpes-for-crepe-machine recipe
• 2.1 cup cream, heavy/whipping cream
• 3.4 egg yolks, at room temperature
• 4.0.33 cup honey
• 5.1 tablespoon Pernod or anise liqueur, 1 tablespoon (handwritten correction)
• 6.0.5 cup pine nuts, toasted

Method

1. 1.HONEY SAUCE: Beat the cream until stiff. Carefully stir in the egg yolks, honey and Pernod. Gently thicken over a double boiler, stirring constantly.
2. 2.TO TOAST PINE NUTS: Spread on a baking sheet and toast in a 180°C oven until lightly browned, or toss in a little butter in a frying pan.
3. 3.TO SERVE: Fold crêpes in quarters. Spoon honey sauce over them. Place in a 150°C oven for 5–10 minutes until warm (watch carefully — sauce can curdle). Serve one crêpe per person with a sprinkling of toasted pine nuts and/or gold pebbles.

Notes

• Adapted from 'Entertaining in the French Style' by Roger Vergé.
• Pernod quantity: card says 'few drops' but handwritten correction gives '1 Tbspn' — 1 tablespoon used.
• Handwritten note: 'NB double recipe' — the recipe doubles well.
• Toasted pine nuts keep for 1 month in the fridge or 2 months in the freezer.
• Serve with gold pebbles (crushed praline) for an elegant presentation — see bronzed-praline-sculptures recipe.
• Make-ahead: crêpes can be kept folded in a foil-covered heatproof dish and warmed in oven for 3 minutes before serving.

Margin notes

• NB double recipe (handwritten)