The nougat starts to soften inside a golden, buttery crêpe, right beside slices of banana: Arnaud Soubeyran’s soft nougats, sold in bulk and made by hand in Montélimar, bring honey, almonds and pistachios to a fifteen-minute dessert.
Serves 4 · 15 min
- Warm 8 ready-made crêpes in a buttered skillet over medium heat.
- Unwrap and chop 3 oz (80 g) of soft nougats into small pieces.
- Fill one half of each crêpe with banana slices (2 bananas in all) and a spoonful of chopped nougat, then fold into quarters.
- Warm for 1 minute on each side, until the nougat begins to soften, and serve right away.
The star of this recipe: Soft Nougats Bulk, by Arnaud Soubeyran.
