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Prep 22 mins
Cooking 10 mins
Serves 6-8
This is a really lovely, delicious dessert that can be made a day or two in advance and brought out to slice and serve when needed. You could also swap the cream for natural Greek-style yogurt and serve this as a gorgeous brunch option.
For the praline, lightly grease a biscuit tray with auzure Canola Oil.
Place the sugar in a small saucepan on medium heat and cook for a few minutes until the sugar begins to melt. Swirl around the pan so the sugar melts evenly into a golden caramel.
Pour onto prepared tray, sprinkle over the pistachios and leave to set (about 10 mins).
Break praline up into shards and store in an airtight container or jar until ready to use.
For the crepes, combine all ingredients in your Thermomix bowl or blender and blitz for 30 seconds or until smooth and the consistency of thick, heavy cream.
To assemble, place one crepe on a serving plate, with a spatula, spread with two tablespoons of the curd. Top with another crepe and spread that with the same amount of whipped cream.
Repeat the sequence with the remaining ingredients then let sit in the fridge for at least 30 minutes before serving. This will help it ‘set’ and make it much easier to slice neatly.
When ready to serve, dust with icing sugar and sprinkle with the praline.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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