Crepe Wellington by @elburritomonster

≈ 1h20

6 servings

🥚

100 g

Egg

🌾

16 g

Flour

🥛

300 ml

Milk

🧂

0.3 g

Salt

🫐

130 g

Raspberries

🌰

300 g

Nuts

🍬

3 tbsp

Sugar

🍫

10 g

Cocoa powder

🍦

2.5 ml

Vanilla extract

🍫

340 g

Brookie

🥐

400 g

Puff pastry

🍬

Cinnamon sugar

🍨

300 g

Pistachio ice cream

  1. Blend
    • raspberries
    • milk

    Blend the raspberries with the milk until smooth.

  2. Shake
    • egg
    • all-purpose flour
    • milk

    Shake 1 egg, flour, raspberry milk, and salt until the batter is smooth.

  3. Cook
    • egg
    • all-purpose flour
    • milk

    Cook six thin crepes in the non-stick frying pan over medium heat.

  4. Cool

    Cool the crepes completely on the wire rack.

  5. Process
    • pistachios
    • granulated sugar
    • cocoa powder

    Process the pistachios, sugar, cocoa powder, vanilla extract, and milk into a creamy spread.

  6. Spread
    • pistachios
    • granulated sugar
    • cocoa powder

    Spread homemade pistachio chocolate spread over the cooled crepes.

  7. Arrange
    • brookie

    Arrange the crepes into an overlapping rectangle and place brookie pieces along the centre.

  8. Roll

    Roll the filled crepes into a tight log and chill briefly to firm it.

  9. Roll
    • puff pastry

    Roll the puff pastry into a sheet large enough to enclose the crepe log.

  10. Wrap
    • puff pastry
    • egg

    Wrap the pastry tightly around the crepe log and seal the edge with beaten egg.

  11. Brush
    • egg
    • puff pastry

    Brush the pastry with remaining beaten egg and score a decorative pattern.

  12. Bake
    • puff pastry
    • egg

    Bake at 200°C / 400°F until deeply golden and crisp, about 25 minutes.

  13. Mix
    • ground cinnamon
    • granulated sugar

    Mix cinnamon with sugar and dust it over the warm Wellington.

  14. Slice
    • pistachio ice cream

    Rest the Wellington for 10 minutes, then slice and serve with pistachio ice cream.

Crepe Wellington by @elburritomonster

≈ 1h20

6 servings

🥚

100 g

Egg

🌾

16 g

Flour

🥛

300 ml

Milk

🧂

0.3 g

Salt

🫐

130 g

Raspberries

🌰

300 g

Nuts

🍬

3 tbsp

Sugar

🍫

10 g

Cocoa powder

🍦

2.5 ml

Vanilla extract

🍫

340 g

Brookie

🥐

400 g

Puff pastry

🍬

Cinnamon sugar

🍨

300 g

Pistachio ice cream

Preparation Steps

  1. Step 1/14

    Blend the raspberries with the milk until smooth.

    🫐raspberries
    🥛milk
    🥤blender

  2. Step 2/14

    Shake 1 egg, flour, raspberry milk, and salt until the batter is smooth.

    🥚egg
    🌾all-purpose flour
    🥛milk
    🧂salt
    🫐raspberries
    protein shaker

  3. Step 3/14

    Cook six thin crepes in the non-stick frying pan over medium heat.

    🥚egg
    🌾all-purpose flour
    🥛milk
    🧂salt
    🫐raspberries
    🍳non-stick frying pan
    🥄spatula

  4. Step 4/14

    Cool the crepes completely on the wire rack.

    ✨wire rack

  5. Step 5/14

    Process the pistachios, sugar, cocoa powder, vanilla extract, and milk into a creamy spread.

    🥜pistachios
    🍬granulated sugar
    🍫cocoa powder
    🍦vanilla extract
    🥛milk
    🥤blender

  6. Step 6/14

    Spread homemade pistachio chocolate spread over the cooled crepes.

    🥜pistachios
    🍬granulated sugar
    🍫cocoa powder
    🍦vanilla extract
    🥛milk
    🥄spatula

  7. Step 7/14

    Arrange the crepes into an overlapping rectangle and place brookie pieces along the centre.

    🍫brookie
    🔪knife

  8. Step 8/14

    Roll the filled crepes into a tight log and chill briefly to firm it.

    📜parchment paper

  9. Step 9/14

    Roll the puff pastry into a sheet large enough to enclose the crepe log.

    🥐puff pastry
    🥖rolling pin

  10. Step 10/14

    Wrap the pastry tightly around the crepe log and seal the edge with beaten egg.

    🥐puff pastry
    🥚egg
    🖌️pastry brush
    🍳baking tray
    📜parchment paper

  11. Step 11/14

    Brush the pastry with remaining beaten egg and score a decorative pattern.

    🥚egg
    🥐puff pastry
    🖌️pastry brush
    🔪knife

  12. Step 12/14

    Bake at 200°C / 400°F until deeply golden and crisp, about 25 minutes.

    🥐puff pastry
    🥚egg
    🍳baking tray
    📜parchment paper

  13. Step 13/14

    Mix cinnamon with sugar and dust it over the warm Wellington.

    🪵ground cinnamon
    🍬granulated sugar
    🥣mixing bowl

  14. Step 14/14

    Rest the Wellington for 10 minutes, then slice and serve with pistachio ice cream.

    🍨pistachio ice cream
    🔪knife

Composition

Ingredients

Types

Eggs, Dairy, Seasonings, Fruit, Baking ingredients, Flavorings, Baked goods, Frozen desserts

Ingredients

Egg, Flour, Milk, Salt, Raspberries, Nuts, Sugar, Cocoa powder, Vanilla extract, Brookie, Puff pastry, Cinnamon sugar, Pistachio ice cream

Notes

Egg (for the crepe batter, egg base/wash to stick the log to the pastry and to baste it before baking), Flour (for the crepe batter), Milk (for the crepe batter, a splash, to get desired consistency for homemade Nutella), Salt (for the crepe batter), Raspberries (used to colour the crepes pink, no amount given), Nuts (nuts of choice, for homemade Nutella), Sugar (sugar of choice, 2-4 tbsp, for homemade Nutella), Cocoa powder (for homemade Nutella), Vanilla extract (a splash, for homemade Nutella), Brookie (a whole slab, chopped up to be the 'duck' layer wrapped around the crepe log, no amount given), Puff pastry (rolled around the crepe log, no amount given), Cinnamon sugar (for dusting after baking, no amount given), Pistachio ice cream (homemade, served alongside, no amount given)

Allergens

Egg, Milk, Gluten, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 67g, Fat: 34g, Fiber: 5g, Sugar: 32g, Sodium: 270mg

Nutritional Information

Minerals

Calcium: 160mg, Iron: 3.1mg, Potassium: 390mg

Vitamins

Vitamin A: 145µg, Vitamin C: 8mg, Vitamin E: 2.4mg

Preparation

Time Information

Preparation

50 minutes

Cooking

30 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

protein shaker, non-stick frying pan, spatula, blender, mixing bowl, rolling pin, knife, pastry brush, baking tray, parchment paper, wire rack

Appliances

Oven, Stove, Food processor

Type

Type

Type Of Dish

Dessert

Occasions

Pancake Day, Shrove Tuesday, Celebration

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Creamy, Soft, Crisp, Fudgy

Flavors

Chocolatey, Nutty, Sweet, Fruity, Cinnamon

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because it contains milk and egg), fridge : 3 days (Cool completely,Store airtight,Reheat in an oven to restore crisp pastry), freezer : 1 month (Freeze individual slices airtight,Thaw overnight in the fridge,Reheat in an oven)