Mix all the ingredients together and rest for 30 minutes to allow the glutens to emerge from the flour. Make thin pancakes as you would for crepes on a seasoned milk steel or cast iron pan. Keep warm under a cloth while you make the walnut cream. Walnut cream: Crush the nuts to a fine powder and boil in the water, with the cinnamon stick or cassia bark, until it has reduced to a paste. Remove the cinnamon stick. Add the sugar and milk and simmer slowly until the milk has reduced to a creamy consistency. This will take at least 20-30 minutes. Spread the nutty cream on to the individual crepes and then roll up and enjoy!
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|Serving Size: 1 Serving (3035g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2390 (53%)|
|Amt Per Serving||% DV|
|Total Fat 265.6g||354 %|
|Saturated Fat 61.5g||308 %|
|Monounsaturated Fat 64.7g|
|Polyunsanturated Fat 114.4g|
|Cholesterol 4337.5mg||1335 %|
|Sodium 6594.5mg||227 %|
|Potassium 4342.4mg||114 %|
|Total Carbohydrate 340.5g||100 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 321.8g|
|Protein 212.9g||304 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4494
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