Han’s Hungry’s Candied Maple Pecan Crêpes

For the pancakes

• 125g plain flour
• 2 eggs
• 250ml milk (almond or oat milk for a plant-based alternative)
• 1 tsp butter

For the candied pecans

• 100g pecan halves
• 1 tbsp of pure Canadian maple syrup (preferably dark for its robust taste)
• Pinch of sea salt
• Pinch of cinnamon

1. Sift the flour into a large mixing bowl and crack in both eggs. Slowly pour in the milk and mix well until the batter is smooth. For best results, rest in the fridge overnight or for at least 30 minutes before cooking.
2. Preheat the oven to 180C. In a small bowl, add the pecan halves, 1tbsp maple syrup, pinch of salt and cinnamon and mix to combine.
3. Pour out onto a baking tray and bake in the oven for 6-8 minutes or until they have caramelised and darkened in colour – keep an eye out so that they don’t burn.
4. To cook the pancakes, heat a large, non-stick frying pan over a medium heat and add 1tsp butter.
5. Once the butter starts to foam, tilt around the pan and then pour in a ladleful of pancake batter. Swirl and tilt the pan so that the batter spreads into a thin layer to form a crepe.
6. Cook for about 3-4 minutes and once bubbles start to form, flip, then cook on the other side for another minute or so until golden.
7. Repeat steps 4-6 until you have used the whole batter, keeping the cooked pancakes under a tea towel to keep warm.
8. Crush about 1/3 of the pecans into small chunks and keep the rest whole.
9. Roll or fold your pancakes into your desired shape and sprinkle over the whole & crushed pecans. Finish your Candied Maple Pecan Crêpes with a generous drizzle of pure Canadian maple syrup.