These crêpes filled with turrón a la piedra, a traditional stone-ground almond confection from Jijona, bring a subtle flavour of toasted almonds, cinnamon and lemon to a simple homemade dessert. The recipe adapts our historical nougat cooking archive for eight crêpes, using little extra sugar because the filling is already sweet.
Ingredients
Method
Beat the eggs with milk, salt and optional sugar.
Gradually whisk in the sifted flour until smooth. Stir in the lukewarm melted butter.
Cover and chill the batter for approximately 30 minutes. Stir before cooking; add a splash of milk if it becomes too thick.
Heat a lightly greased non-stick pan. Pour in a small ladleful of batter and swirl into a thin circle.
Cook until the edges lift, turn carefully and briefly finish the second side.
While each crêpe is still warm, spread a moderate amount of crumbled turrón or a thin layer of nougat cream over it.
Fold into triangles or roll up. Serve immediately, optionally with plain unsweetened yoghurt or orange zest.
Timing and yield
Makes eight crêpes. Active preparation: approximately 15 minutes; batter rest: 30 minutes; pan cooking: about 15 minutes. Easy difficulty.
How to prevent burnt nougat
The original large-batch version used twice as much flour and milk. Here the quantities are scaled down. Do not heat the nougat filling for long: its sugar can caramelise and natural almond oils may separate. Keep the crêpes thin rather than pancake-thick.
For cafés and restaurants
Prepare crêpe rounds hygienically in batches and refrigerate or hold them according to the kitchen’s food-safety plan. Add the nougat filling to order. A whole crêpe works as a dessert; half is a tasting-size serving.
Stone-ground versus soft Jijona turrón
Stone-ground turrón generally gives cinnamon and citrus notes. Soft Jijona nougat has a different, honey-and-almond profile. A commercial nougat cream is easier to spread but its sugar content and viscosity can vary.
Allergens and storage
Contains wheat gluten, milk, eggs and almonds. Check the particular nougat label for other allergens. Refrigerate prepared batter and do not leave filled dairy- or egg-based crêpes out for prolonged periods.
Frequently asked questions
Does the batter need to rest?
Resting improves hydration and makes it easier to cook uniformly thin crêpes.
Can I make crêpes without butter?
A mild vegetable oil can be used in the batter and to grease the pan.
Can they be served cold?
Yes, but the nougat filling is usually more fragrant at a gently warm temperature.