Last night Chef Keoma Franceschi and his culinary team at Massimo’s Cucina treated a room full of diners to a four-course Swine and Dine menu that incorporated Alberta Pork from appetizer to dessert. Chef Keoma finished our meal with a beautiful homemade nutella crepe served with coconut milk and double smoked candy bacon. If I was at home I would have picked up the plate and licked it clean. Thankfully Chef Keoma was kind enough to share his recipe. A huge thanks to Massimo’s and their kitchen and serving staff for a fabulous evening; I can’t wait to come back.
Homemade Nutella Crepes served with Coconut Milk & Double Smoked Candy Bacon
Recipe courtesy of Chef Keoma Franceschi, Massimo’s Cucina
Ingredients for 4 plates:
3 eggs
40g/1.4 oz. butter
250g/8.8oz flour
1 pinch of fine salt
500g/17.6 oz. milk
1 small Nutella jar
1 small coconut milk jar
4 slices double smoked bacon
1 small golden syrup jar
1. Heat the milk with the butter in the microwave and then let it cool.
2. Add the pinch of salt, eggs and flour and then mixed well until is smooth. Put a pan on the stove and started to cook.
3. Lay the sliced bacon on a baking sheet and brush on top the syrup. Bake for approximately 20 minutes depending on the oven.
4. Fill the crepes with the Nutella, fold in half twice until they are in the shape of a triangle and warm it up for approximately 45 seconds in the microwave. Add 1 spoon of coconut milk and sprinkle the candy bacon on top.
