Warm Crepes with Hazelnut Brown Butter

Name: Warm Crepes with Hazelnut Brown Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters all purpose flour; 2 Tbsps all purpose flour; 6 servings Additional melted butter; 0 teaspoons coarse kosher salt; 1 large egg; 1 large egg yolk; 2 larges eggs; 79 milliliters hazelnuts, toasted, chopped; 1 teaspoon grated lemon peel; 118 milliliters powdered sugar; 0 teaspoons salt; 2 teaspoons sugar; 118 milliliters (1 stick) unsalted butter; 118 milliliters whipping cream; 355 milliliters whole milk; 2 Tbsps Frangelico

Warm Crepes with Hazelnut Brown Butter

The recipe Warm Crepes with Hazelnut Brown Butter is ready in roughly 45 minutes and is definitely an awesome vegetarian option for lovers of Mediterranean food. One portion of this dish contains roughly 9g of protein, 36g of fat, and a total of 488 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of eggs, all purpose flour, whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a morn meal.

Instructions

Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk milk and next 5 ingredients in medium bowl to blend.

Ingredients you will need

Milk

Equipment you will use

Whisk

Bowl

Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat.

Equipment you will use

Frying Pan

Brush bottom with melted butter.

Ingredients you will need

Butter

Pour generous 2 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds.

Equipment you will use

Frying Pan

Spatula

Transfer to plate. Cover with paper towel. Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill.)

Ingredients you will need

Butter

Crepes

Equipment you will use

Paper Towels

Frying Pan

Using on/off turns, finely chop nuts with sugar in processor.

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Sugar

Nuts

Add remaining ingredients; process until blended.

Butter rimmed baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Place 1 crepe on work surface.

Place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, folding to show layers.

Ingredients you will need

Hazelnuts

Cream

Transfer to prepared baking sheet.

Equipment you will use

Baking Sheet

Place 1 teaspoon hazelnut cream atop crepe. Repeat with remaining 11 crepes and hazelnut cream. (Can be prepared 3 hours ahead. Cover with plastic wrap and chill.)

Ingredients you will need

Hazelnuts

Crepes

Cream

Wrap

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Plastic Wrap

Preheat oven to 400°F.

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Oven

Bake until crepes are hot and crisp around edges, about 6 minutes.

Ingredients you will need

Crepes

Equipment you will use

Oven

Stir Frangelico and sugar in small bowl until sugar dissolves. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes.

Ingredients you will need

Frangelico

Butter

Sugar

Equipment you will use

Frying Pan

Bowl

Remove from heat.

Mix in Frangelico mixture, nuts, and salt.

Ingredients you will need

Frangelico

Nuts

Salt

Divide crepes among 6 plates. Spoon sauce over and around crepes.

Ingredients you will need

Crepes

Sauce

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 2Tbsps

all purpose flour 6servings

Additional melted butter 0teaspoons

coarse kosher salt 1large

egg 1large

egg yolk 2larges

eggs 79milliliters

hazelnuts, toasted, chopped 1teaspoon

grated lemon peel 118milliliters

powdered sugar 0teaspoons

salt 2teaspoons

sugar 118milliliters

(1 stick) unsalted butter 118milliliters

whipping cream 355milliliters

whole milk 2Tbsps

Frangelico

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Jalousie Beaulieu Bordeaux Superieur with a 4.1 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.