Coffee Crepes with Honeycomb Butter
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 672
This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). It is difficult to go wrong with crepes. Add coffee and you have my attention. I am not a coffee drinker, but I happily eat it in lots of things. These crepes have a savoury element to them, toasty, smoky almost, due to the coffee. They are extremely lush. You will love them.
recipe updated Feb 25, 2022
Ingredients
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- Espresso
- 130 g
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- Honeycomb
- 90 g
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- Unsalted butter
- 160 g
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- Egg
- 2
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- Milk
- 120 g
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- Pink himalayan salt flakes
- 2 pinches
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- Extra virgin olive oil
- 1 tablespoon
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- Bread flour
- 120 g
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- Butter
- as needed
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- Blueberries
- as needed
Tools
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Parchment paper
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Stove
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TM5
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Tm5 bowl
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Large cast iron skillet
Step preview
- Honeycomb Butter:
- Place salt, honeycomb and butter into the Thermomix bowl
- Chop 6 seconds/speed 6
- Place onto a piece of baking paper and form into a solid mass. Wrap well
- Coffee Crepes:
- Place eggs, espresso, milk, salt, EVOO and flour into the Thermomix bowl
- Blend 30 seconds/speed 8
- Allow to rest in the bowl for a minimum of 10 minutes
- Meanwhile, preheat a non stick frying pan to a medium high heat
- Blend mixture again 30 seconds/speed 8
- Melt a little butter in the frying pan and pour in 1⁄4 cup of the crepe mix
- Cook until fragrant and golden, flip and finish on the other side
- Repeat until all the mixture is used
- Serve hot with plenty of Honeycomb Butter and blueberries, and probably, espresso on the side!