To make the candied nuts, line a baking tray with baking parchment. Roughly chop the nuts and put them in a frying pan with the sugar and butter. Cook over a medium heat for 5-6 mins, until the sugar has melted and is a golden caramel colour. Transfer to the prepared baking tray and arrange spaced apart. Leave to cool until the sugar has hardened, then roughly chop.

To make the crêpes, sieve the flour into a bowl and make a well in the middle. Whisk together the milk, eggs and cinnamon in a jug and pour into the dry ingredients. Whisk until you have a smooth batter, then set aside for 30 mins.

Meanwhile, make a glühwein syrup. Put the glühwein in a pan and bring to a simmer. Simmer for 10 mins, or until you have a sticky, syrupy sauce – it will thicken more as it cools. Set aside.

Melt the butter in a pan over a low heat or in short bursts in the microwave. Add to the crêpe batter and whisk. Heat a little extra butter in a frying pan and then add a small ladleful of the batter, swirling to cover the base of the pan. Cook for 1-2 mins, until the surface has dried out, then flip and continue to cook for a further 45 seconds. Transfer to a board and repeat until you have 8 crêpes.

Serve 2 crêpes per person, topped with whipped cream, some of the candied nuts for sweetness and a drizzle of the glühwein syrup.