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Glühwein crêpes with candied nuts

Glühwein crêpes with candied nuts         image
Difficulty Medium
Preparation 15 min
Cooking 40 min


4 people
    • 150   g
    • 300   ml
    • 2  
    • 0,5   tsp
    • 300   ml
    • 30   g
  • To serve

  • For the candied nuts

    • 100   g
    • 50   g
    • 15   g


    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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve 2 crêpes per serving, topped with whipped cream, some of the candied nuts for sweetness and a drizzle of the glühwein syrup.

Nutrition per serving

Kcal 645
Proteins (g) 16
Fats (g) 30