Go to Home


Go to Master Index


1 cup all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup whipping cream
2 tablespoons unsalted butter, melted
2 large eggs
2 tablespoons Frangelico (hazelnut liqueur)
1 teaspoon grated lemon peel

Whisk flour, sugar, and salt in large bowl, make a well in center of mixture and set aside. Whisk milk and next 5 ingredients to blend, then add to flour mixture, whisk to blend. Cover and let stand at room temperature for 2 hours. 

Heat nonstick skillet (7 inch) over medium high heat, brush pan with melted butter and pour 2 generous tablespoons of batter into skillet and swirl to coat bottom. Cook about 30 seconds until edges are light brown, loosen edges gently with spatula, turn crepe over and cook another 30 seconds until bottom begins to brown. Transfer to plate, cover with paper towel and repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels. 

Hazelnut cream:
1 cup hazelnuts, toasted, husked
1/2 cup powdered sugar
6 tablespoons unsalted butter, room temperature
2 tablespoons plus 1 teaspoon all purpose flour
1 large egg
1 large egg yolk
1 tablespoon Frangelico

Finely chop nuts with sugar in processor then add remaining ingredients and process until blended. 

Butter a rimmed baking sheet. Put 1 crepe on your work surface and place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, place on baking sheet and top with 1 teaspoon hazelnut cream atop crepe. Repeat. (This dish can be prepared up to 3 hours ahead, covered with plastic wrap and chilled.) 

Preheat oven to 400F and bake until crepes are hot and crisp around edges. This takes about 5 to 7 minutes and allows enough time to prepare the sauce. 

2 tablespoons Frangelico
1 1/2 teaspoons sugar
1/2 cup (1 stick) unsalted butter
1/3 cup hazelnuts, toasted, chopped
1/4 teaspoon coarse kosher salt

Stir Frangelico and sugar in small bowl until sugar dissolves and set aside. Melt butter in heavy large skillet over medium high heat and cook about 5 minutes until brown (stir occasionally). Remove from heat and add Frangelico mixture, nuts, and salt. 

Place 2 crepes on each of 6 warmed plates and spoon sauce over and around crepes. Serves 6.