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Crêpe Florentine — image

Crêpe Florentine

The French kletskop! Crispy baked crêpes with nuts and red fruit.You don't always need a complicated preparation to serve something special. Take a ready-made crêpe: affordable, easy to use, and surprisingly versatile. With a touch of French flair, you can instantly give it a completely new role on the plate: from a crispy Crêpe Florentine (also known as the French 'kletskop') to a warm crêpe with rum. And the trimmings? We fry them crispy into crêpe frite. C’est chique!

Ingredients

Custard
Vanilla sugar
Florentine mix
Vanilla ice cream
Red fruit (blackberry – red currant – raspberry and blueberry)
Nuts (pecan – hazelnut – cashew)
Crêpes

Preparation

  1. Let the crêpes thaw.
  2. Prepare two mixtures: one plain Florentine mix and one Florentine nut mix with finely chopped pecans, cashews, and hazelnuts.
  3. Take a crêpe and press the bottom into the plain Florentine mix.
  4. Place the crêpe with this side down on a baking mat and then spread a thin layer of Florentine nut mix over the top.
  5. Bake the crêpe in the oven at 180°C until lightly browned, about 8 minutes. Let cool well so it becomes crispy.
  6. You can prepare this in advance. Store the Florentine crêpes well covered, possibly with moisture absorbers.
  7. Serve with custard and red fruit, such as blackberries, red currants, raspberries, and blueberries. Briefly stew the fruit with a little vanilla sugar until the sugar dissolves and the fruit is slightly broken down.
  8. Finish with a quenelle of vanilla ice cream, the custard, and possibly extra red fruit.