Warm Crepes With Hazelnut Brown Butter Recipes

STRAWBERRY HAZELNUT CREPES

Steps:

• In a blender, add the eggs, milk and 1 cup water. Add the flour, pour in the melted butter and add the salt. Blend on high until well mixed, pausing to scrape the sides as needed. Transfer the batter to a container and refrigerate at least 2 hours before use.
• Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 cup batter while swirling the pan to coat the pan's bottom. Cook 1 to 2 minutes, and then carefully flip the crepe. Spread some hazelnut spread and add some fresh sliced strawberries to the top right area of each crepe. Fold, remove from the skillet and serve.

WARM CREPES WITH HAZELNUT BROWN BUTTER

Steps:

• For crepes:
• 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.)
• For hazelnut cream:
• 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.)
• Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes.
• Meanwhile, prepare sauce:
• 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. Remove from heat. Mix in Frangelico mixture, nuts, and salt.
• Divide crepes among 6 plates. Spoon sauce over and around crepes.

HAZELNUT AND BROWN BUTTER CAKE

Steps:

• In a saucepan, melt the butter over medium heat, and continue to cook it until it turns brown and smells quite nutty, being careful not to let it burn, 10 to 15 minutes. Remove from the heat and let cool almost to room temperature.
• Meanwhile, heat a convection oven to 325 degrees F or a conventional oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan and line the bottom of the pan with parchment paper.
• Spread the hazelnuts on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, 10 to 15 minutes. Wrap the hazelnuts in a clean kitchen towel and rub them together vigorously to remove most of the skins. (It's fine if some is left on.)
• Chop about 1/4 cup of the nuts finely. Grind the rest of the toasted nuts in a food processor until finely ground.
• Sift the flour, confectioners' sugar, and salt together into a large bowl. Add the ground nuts and whisk to combine. Add the egg whites and whisk them together well with the dry ingredients. Slowly add the melted butter, whisking constantly until it is completely incorporated and no butter is floating on top of the mixture.
• Pour the batter into the prepared pan and sprinkle the top with the reserved chopped nuts. Bake until the cake feels solid but still gives slightly when touched, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

WARM CRêPES WITH LEMON ZEST AND HAZELNUT BROWN BUTTER

Steps:

• Whisk the eggs, milk, cream, 2 tablespoons melted butter, lemon zest, and Frangelico together in a medium bowl.
• Sift the flour and sugar into a large bowl, and stir in the salt. Make a well in the center of the dry ingredients. Slowly pour the liquid into the well, whisking all the time at the center. Once the batter starts to incorporate, slowly bring in more dry ingredients, working from the center out.
• Cover the bowl, and let the batter rest in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 400°F.
• Heat two black iron crêpe pans or 6-inch nonstick pans over medium heat. Swirl about 1/2 teaspoon butter in each pan, and when it foams, swirl in 2 tablespoons crêpe batter, moving the pan to coat the bottom with a thin layer of batter. Cook the crêpe 30 seconds or so, until the edges are golden brown. Flip the crêpe over and cook another 30 seconds on the second side. The crêpes should be thin and lacy.
• Remove the crêpes from the pans onto a warm plate. Stack the crêpes as you go, keeping them covered with a towel. Repeat until you have twelve crêpes.
• Lightly butter a baking sheet. Place the crêpes on a work surface with the pretty, brown lacy sides down. Spoon 1 tablespoon hazelnut cream onto the lower-right quadrant of each crêpe. Fold the crêpes loosely in half over the hazelnut cream, and then fold them again, loosely into quarters (with the unfilled quarter on top). Top each crêpe with a teaspoon of hazelnut cream, and place them all on the buttered baking sheet.
• Bake the crêpes in the oven 6 to 8 minutes, until they start to crisp around the edges.
• Arrange the crêpes on a large warm platter, and spoon the hazelnut-brown butter sauce over them.
• Place the hazelnuts, sugar, and salt in a food processor, and pulse until finely ground. Add the flour, butter, egg, egg yolk, and Frangelico. Pulse until completely combined.
• Preheat the oven to 375°F.
• Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Dissolve the sugar in the Frangelico in a small bowl.
• Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Once the butter has browned, remove the pan from the heat and wait a minute or two. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan. (Be careful, the butter might foam up a little, and it's very hot.)
• Two things about your crêpe pan are extremely important: temperature and "seasoning." The pan needs to be hot enough that the batter starts cooking immediately but not so hot that the crêpes burn. A thin film of butter will season the pan so the crêpes cook evenly and don't stick. Often one or two practice crêpes are needed; the fat in the batter will create the seasoning while letting you see if the pan's temperature needs adjustment.
• You can make the crêpe batter and the hazelnut cream a day ahead. (You must make the batter at least 2 hours ahead.) Fill the crêpes an hour or so ahead, and then pop them in the oven just before serving.

STATE FAIR CREPES

Steps:

• Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
• Melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.
• Carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. Crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.
• Slide crepe onto a plate lined with a piece of parchment paper. Cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.
• Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
• To assemble, place a crepe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.
• Place a bacon strip in the center of the crepe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
• Roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crepes.

CHOCOLATE-HAZELNUT BANANA CREPES

Steps:

• In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

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.