Pistachio and Prunes Crepes by Chef Laurent Manrique

Rating: 
Yield: 
6 servings
Ingredients: 
Crepes Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Yield 20 crepes 200 crepes
Pistachio, flour 130 g 1300 g 27.96 % 53.06 %
Flour, All-purpose 115 g 1150 g 24.73 % 46.94 %
Egg, whole 150 g 1500 g 32.26 % 61.22 % 3 large eggs yield 150 g
Milk 40 g 400 g 8.60 % 16.33 %
Butter, unsalted 15 g 150 g 3.23 % 6.12 %
Oil, vegetable 15 g 150 g 3.23 % 6.12 %
Total 465 g 4650 g 100.00 % 189.80 %


Method:

In a large bowl, whisk flour, pistachio flour and eggs. Gradually add milk and melted butter. Let rest for 12 minutes. Heat a nonstick frying pan. Spread a drop of oil in the pan. Pour one scoop of the batter. (Use about 60 g/ml per crepe). Cook the crepes for 2 minutes, until the bottom is lightly brown. Turn and repeat on the other side.

To make Pistachio Flour:
Blanch the pistachios by placing shelled nuts in a saucepan or pot of boiling water for roughly 30 seconds. This helps remove the skins, which will give you a finer, lighter flour than if you used unblanched nuts. Drain the pistachios and spread them in a single layer on a towel. Use the towel to rub the pistachios. As you rub, the skins should pop right off. Discard the skins. Transfer the nuts to a baking sheet. Let them dry overnight or dry them for 3 to 5 minutes in an oven that has been preheated to 162 ⁰C. Place the dry pistachios in a food processor, spice grinder or blender and grind them finely. Avoid overgrinding the nuts or you will end up with pistachio butter. Dump the nuts into a sieve or sifter once they look like they are ground finely enough. Sift the ground pistachios into a bowl. Return anything that is left in the sieve or sifter to the food processor, spice grinder or blender. Pulse a few more times to achieve the fine grind.
Use the flour immediately or store it for three to four months in an airtight bag or container. It should last about one month in the refrigerator or several months in the freezer. Avoid storing the pistachio flour at room temperature since the oils in the nuts may become rancid.

Trick of the trade: Once the pistachios have been blanched and dried, they can be stored in the freezer to facilitate grinding and avoid pistachio paste.

Prune and Cocoa Cream Metric Grams (Original) Metric High-Volume Yield % Comments
Water 15 g 150 g 7.89 %
Cocoa, powder, unsweetened 5 g 50 g 2.63 %
Cinnamon Pinch 0.00 %
Cream, heavy 120 g 1200 g 63.16 %
Prunes, diced 50 g 500 g 26.32 % Pureed
Total 190 g 1900 g 100.00 %


Method:

In food processor, blend prunes, water, cacao and cinnamon. In a mixing bowl, whip cream until texture is soft. Add to prune puree, blend well.

Mango Pistachio Sauce Metric Grams (Original) Metric High-Volume Yield % Comments
Mangos pulp 670 g 6700 g 89.33 % Ripe
Lime, juice 30 g 300 g 4.00 % Freshly squeezed
Lime, zest 10 g 100 g 1.33 %
Sugar, granulated 15 g 150 g 2.00 %
Pistachios 25 g 250 g 3.33 % Crushed
Total 750 g 7500 g 100.00 %


Method:

In a food processor, puree all ingredients until smooth. Add pistachio to the sauce.

Note: Mango pulp is the inner fleshy yellow, sweet part of the mango. Pulp of mangos can be easily extracted by peeling any variety of mangos and then crushing it. In order to extract mango pulp, crush using your hands or put the pieces in a mixer or food processor and blend to a pulp.

To assemble:
Fill each crepe with Prune and Cocoa Cream. Fold into triangle. Plate three filled crepes, garnish with mango sauce and crushed pistachio.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!