Recreate the aromas and flavours of a traditional German Christmas market at home with these delectable crêpes topped with candied nuts and a mulled wine syrup.
To make the candied nuts for crunch, line a baking tray with baking paper. Roughly chop the nuts and place in a frying pan with the sugar for sweetness and butter. Cook over a gentle heat for 5-6 minutes, until the sugar has melted and is a golden caramel colour. Transfer to the prepared baking tray and spread apart. Leave to cool until the sugar has hardened, then roughly chop.
For the crêpes, sift the flour into a bowl and make a well in the middle. In a jug, whisk together the milk, eggs and cinnamon for warmth and then pour this into the well. Whisk until you have a smooth batter, then set aside for 30 minutes.
Meanwhile, make a glühwein syrup. Put the glühwein in a pan and bring to a simmer. Simmer for 10 minutes, or until you have a sticky and syrupy sauce. Set aside.
Melt 30g butter. Add to the crêpe batter for richness and whisk to combine. Heat a little extra butter in a frying pan and then add a ladleful of the batter, swirling to cover the base of the pan. Cook for 1-2 minutes, until the surface has dried out, then flip and continue to cook for a further 45 seconds. Transfer to a board and continue until you have 8 crêpes.
Serve 2 crêpes per serving, topped with whipped cream, some of the candied nuts for sweetness and a drizzle of the glühwein syrup.