Rosewater pistachio crêpes
Ingredients Rosewater cream Method 1.Sift flour and sugar into medium bowl, gradually stir in combined eggs, milk and oil; stir until smooth.
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Cooking tools:
- Piping bag
- Cookie cutter
- Hand mixer
- Sifter
- Piping tube
- Skillet
- Spatula
- Measuring cup
- Mixing bowl
- Stove
- Plastic wrap
- Plate
Ingredients
- 1/2 cup (75g) plain flour
- 1 tablespoon caster sugar
- 2 eggs
- 3/4 cup (180ml) milk
- 1 tablespoon vegetable oil
- 1/4 cup (35g) finely chopped roasted unsalted pistachios
- Rosewater cream
- 2/3 cup (160ml) thickened (heavy) cream
- 2 tablespoons icing sugar
- 1/2 teaspoon rosewater
- pink food colouring
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