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.
Whisk milk and next 5 ingredients in medium bowl to blend.
Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.
Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat.
Brush bottom with melted 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.
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.)
Using on/off turns, finely chop nuts with sugar in processor.
Add remaining ingredients; process until blended.
Butter rimmed 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.
Transfer to prepared 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.)
Bake until crepes are hot and crisp around edges, about 6 minutes.
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.
Mix in Frangelico mixture, nuts, and salt.
Divide crepes among 6 plates. Spoon sauce over and around crepes.