Hazelnut Crepes With Maple Flambeed Apples
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
52
Sourness
47
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Water1 cup
Milk1 cup
Flour (allpurpose)1 large
Egg2 tbsps
Unsalted Butter1 cup
Vodka1 cup
Maple Syrup1 cup
Heavy CreamDirections:
1
Place all ingredients except the hazelnuts in the bowl or a food processor and process until smooth, fold in the hazelnuts
2
Pour the batter into a bowl, cover and let rest in the refrigerator at least 2 hours or overnight
3
Heat a 6inch nonstick crepe pan over medium to hot heat
4
Pour 2 tablespoons of the batter into the pan and quickly rotate the pan; spreading a thin layer of batter over the entire bottom
5
Cook the crepe for a couple of minutes until golden brown
6
Invert the crepe with the edge of a knife Cook the other side for about 30 seconds, Invert the crepe from the pan
7
Proceed to make the rest of the crepes in the same manner
8
Stack them on a plate as you make them
9
; Heat a large saute pan over medium high heat
10
Add the batter and cook untilmelted
11
Add the apples and saute for 2 minutes
12
Add the maple syrup and vodka and flambe Add six crepes to the pan and baste them with the sauce until the flames die down Add the cream and continue to cook for 1 minute or until the sauce has thickened
13
Put two crepes, folded into quarters on each plate: Top with a dollop of whipped cream and sprinkle with chopped hazelnuts