Hum Honey has been blessed with Matt Golinski creating some absolutely divine recipes using our Hum Honey Cold Fusion range. This recipe features our Hum Honey Cold Fusion Vanilla Honey and is just sensational! Strawberries have never tasted sweeter! Thank you Matt. This recipe is amazing!
You can purchase our Hum Honey Cold Fusion Vanilla Honey here.
Makes approx. 8 – 10 crepes
Ingredients:
For the crepes:
200ml milk
15gm butter
75gm plain flour
1 eggs
For the filling:
250ml milk
40gm Hum Honey Cold Fusion Vanilla Honey
3 egg yolks
20gm plain flour
10gm corn flour
100ml cream, whipped
To finish:
250gm strawberries, sliced
50gm Hum Honey Cold Fusion Vanilla Honey
15ml Cointreau
zest of ½ an orange
Method:
Warm the milk and butter in a small saucepan.
Whisk the eggs into the flour, then whisk in the milk and butter mixture to form a smooth batter. Cover and rest for 30 minutes.
Using a crepe pan cook the crepes over a medium heat using approximately 30ml of batter for each. Stack and cover until needed.
To make the honey custard filling, bring the milk and vanilla bean to the boil.
Whisk together the egg yolks, Hum Honey, and flours and slowly whisk in the milk.
Return to the saucepan and cook over a medium heat, stirring constantly until thick. Strain through a fine strainer, cover and refrigerate. Once cool, fold through the whipped cream.
Whisk together the Hum Honey, Cointreau and orange zest and pour over the strawberries.
Place two heaped tablespoons of honey custard on each of the crepes and roll up like cigars.
Place side-by-side on a platter and top with the strawberries and the honey sauce.
Garnish with fresh mint.
