Hazelnut Cream Crepes Recipes

HAZELNUT CREAM CREPES

Steps:

• For crepes: 1. Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture. 2. Whisk milk and next 5 ingredients in medium bowl to blend. 3. Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours. 4. Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat. 5. Brush bottom with melted butter. 6. Pour generous 3 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds. 7. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. 8. 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.) For hazelnut cream: 1. Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended. 2. Butter rimmed baking sheet. Place 1 crepe on work surface. Place 1 tablespoon hazelnut cream in lower right quarter of crepe. 3. Fold crepe in half over cream, then into quarters, folding to show layers. 4. Transfer to prepared baking sheet. Place 1 teaspoon hazelnut cream atop crepe. 5. Repeat with remaining 11 crepes and hazelnut cream. (Can be prepared 3 hours ahead. Cover with plastic wrap and chill.) 6. Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes. Meanwhile, prepare sauce: 1. Stir Frangelico and sugar in small bowl until sugar dissolves. 2. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes. 3. Remove from heat. Mix in Frangelico mixture, nuts, and salt. 4. Divide crepes among 4 plates. Spoon sauce over and around crepes.

HAZELNUT CREAM FILLING

Steps:

• Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
• Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
• Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
• Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
• Fold in the whipped cream that has been put aside in the fridge.
• Fill your favourite pastry.
• This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
• Time includes the time it takes for whipped cream to set up in the fridge.

JOE DAVID'S CHOCOLATE-HAZELNUT CREPES

Steps:

• In a bowl, combine the flour, egg, olive oil, salt, and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.
• Heat a hot nonstick skillet. Add a ladle of batter to the hot skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat.
• Smear the chocolate-hazelnut spread over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar (confectioners'). Serve the crepes immediately.
• Repeat the above process with the remaining batter to make the additional servings.

HAZELNUT CREPES WITH MAPLE FLAMBEED APPLES

Steps:

• Place all ingredients except the hazelnuts in the bowl or a food processor and process until smooth, fold in the hazelnuts. Pour the batter into a bowl, cover and let rest in the refrigerator at least 2 hours or overnight. Heat a 6inch nonstick crepe pan over medium to hot heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan; spreading a thin layer of batter over the entire bottom. Cook the crepe for a couple of minutes until golden brown. Invert the crepe with the edge of a knife Cook the other side for about 30 seconds, Invert the crepe from the pan. Proceed to make the rest of the crepes in the same manner. Stack them on a plate as you make them.;
• Heat a large saute pan over medium high heat. Add the batter and cook untilmelted. Add the apples and saute for 2 minutes. 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.
• Put two crepes, folded into quarters on each plate: Top with a dollop of whipped cream and sprinkle with chopped hazelnuts.

CHOCOLATE HAZELNUT FRUIT CREPES

Steps:

• Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

BANANA-STUFFED CREPES WITH HAZELNUT SAUCE

Steps:

• Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
• Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
• Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
• Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

RASPBERRY AND CHOCOLATE-HAZELNUT CREPE CAKE

Steps:

• Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
• Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.
• Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers). Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.
• To make cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.