Warm Crepes With Hazelnut Brown Butter
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
61
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsp
All-Purpose Flour1.5 tsps
Sugar1 tsp
Salt1.5 cups
Whole Milk1 cup
Whipping Cream2 large
Egg1 tsp
Lemon Peel (grated)1 cup
Powdered Sugar1 large
Egg1 large
Egg Yolk1 tsp
Coarse Kosher SaltDirections:
1
For crepes: Whisk flour, sugar, and salt in large bowl
2
Make well in center of flour mixture
3
Whisk milk and next 5 ingredients in medium bowl to blend
4
Add to flour mixture; whisk to blend
5
Cover; let stand at room temperature 2 hours
6
Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat
7
Brush bottom with melted butter
8
Pour generous 2 tablespoons batter into skillet; swirl to coat bottom
9
Cook until edges are light brown, about 30 seconds
10
Loosen edges gently with spatula and turn crepe over
11
Cook until bottom begins to brown in spots, about 30 seconds
12
Transfer to plate
13
Cover with paper towel
14
Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels
15
(Can be made 1 day ahead
16
Cover and chill
17
) Whisk flour, sugar, and salt in large bowl
18
Make well in center of flour mixture
19
Whisk milk and next 5 ingredients in medium bowl to blend
20
Add to flour mixture; whisk to blend
21
Cover; let stand at room temperature 2 hours
22
Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat
23
Brush bottom with melted butter
24
Pour generous 2 tablespoons batter into skillet; swirl to coat bottom
25
Cook until edges are light brown, about 30 seconds
26
Loosen edges gently with spatula and turn crepe over
27
Cook until bottom begins to brown in spots, about 30 seconds
28
Transfer to plate
29
Cover with paper towel
30
Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels
31
(Can be made 1 day ahead
32
Cover and chill
33
) For hazelnut cream: Using on/off turns, finely chop nuts with sugar in processor
34
Add remaining ingredients; process until blended
35
Butter rimmed baking sheet
36
Place 1 crepe on work surface
37
Place 1 tablespoon hazelnut cream in lower right quarter of crepe
38
Fold crepe in half over cream, then into quarters, folding to show layers
39
Transfer to prepared baking sheet
40
Place 1 teaspoon hazelnut cream atop crepe
41
Repeat with remaining 11 crepes and hazelnut cream
42
(Can be prepared 3 hours ahead
43
Cover with plastic wrap and chill
44
) Preheat oven to 400°F
45
Bake until crepes are hot and crisp around edges, about 6 minutes
46
Using on/off turns, finely chop nuts with sugar in processor
47
Add remaining ingredients; process until blended
48
Butter rimmed baking sheet
49
Place 1 crepe on work surface
50
Place 1 tablespoon hazelnut cream in lower right quarter of crepe
51
Fold crepe in half over cream, then into quarters, folding to show layers
52
Transfer to prepared baking sheet
53
Place 1 teaspoon hazelnut cream atop crepe
54
Repeat with remaining 11 crepes and hazelnut cream
55
(Can be prepared 3 hours ahead
56
Cover with plastic wrap and chill
57
) Preheat oven to 400°F
58
Bake until crepes are hot and crisp around edges, about 6 minutes
59
Meanwhile, prepare sauce: Stir Frangelico and sugar in small bowl until sugar dissolves
60
Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes
61
Remove from heat
62
Mix in Frangelico mixture, nuts, and salt
63
Stir Frangelico and sugar in small bowl until sugar dissolves
64
Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes
65
Remove from heat
66
Mix in Frangelico mixture, nuts, and salt
67
Divide crepes among 6 plates
68
Spoon sauce over and around crepes
69
Divide crepes among 6 plates
70
Spoon sauce over and around crepes