Brie Crepe with Caramelized Nuts – Gluten-free version

👨‍🍳 Method

For the Sugared Nuts

1. 1
   Line the pan where the almonds will cool with parchment paper.

   Baking panParchment paper
2. 2
   Put the sugar and water in a pot and heat over medium heat, stirring, until the sugar melts.

   Small saucepanStove
3. 3
   Add the almonds and salt and cook 8–10 minutes, stirring constantly, until the sugar recrystallizes and coats the almonds.

   Small saucepanStove
4. 4
   Pour immediately onto the parchment paper.

   💡Molten sugar is extremely hot: don't touch it or the nuts until they've cooled.
5. 5
   Let cool completely, until the coating hardens.

For the Crepe Batter

1. 6
   Whisk the eggs and milk with the salt in a bowl, add the gluten-free flour blend and mix to a smooth batter.

   BowlWhisk
2. 7
   Heat a flat pan and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
3. 8
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
4. 9
   Fry about 1 minute, until the edges lift and brown, and flip. Immediately arrange the cheese over half the crêpe and leave 20–30 more seconds over low heat, until the cheese starts to melt. Transfer to a plate open, and repeat until the batter is used up.

   Stove

To assemble

1. 10
   Scatter the nuts and the thyme over each crepe and drizzle with the rest of the honey.