Hazelnut crepes with frangelico sauce

Hazelnut crepes with frangelico sauce

Ingredients:

Crepes:

• 2 cups Milk
  
• 1 teaspoon Sugar
  
• ¼ teaspoon Salt
  
• ¼ cup Butter
  
• 1 1/4 cup Flour
  
• 1 tablespoon Canola or Vegetable oil
  
• 3 each Eggs
  
• ½ cup Beer
  

Hazelnut cream:

• 4 ounces Hazelnuts, toasted and chopped
  
• ½ cup Powdered sugar
  
• 2 tablespoons Flour
  
• 6 tablespoons Butter
  
• 1 each Egg
  
• 1 each Egg yolk
  
• 1Tablespoon Frangelico (hazelnut liqueur)
  

Frangelico Sauce:

• 4 ounces Hazelnuts, toasted and chopped
  
• 1½ teaspoon Sugar
  
• 3 tablespoons Frangelico
  
• 8 tablespoons Butter
  
• Orange Segments
  

Method:

Crepes

1. Heat the milk, sugar, salt, and butter in a pot until the butter has melted.
   
   
2. Measure the flour into a bowl, make a well in it, and add your oil and eggs. Mix with a whisk to incorporate some of the flour.
   
   
3. Whisk in the heated milk mixture in three increments. Beat until smooth and whisk in the beer.
   
   
4. Strain the mixture to remove any lumps and refrigerate at least 5 hours, preferably overnight. Before frying the crepes, let the batter come to room temperature.
   
   
5. Heat a flat frying pan or crepe pan until a drop of water sizzles when you throw it in.
   
   
6. Ladle one ounce of batter into the pan swirling it to cover the bottom completely.
   
   
7. Return the pan to the heat and cook about one minute on the first side until golden brown.
   
   
8. To turn the crepe, lift up one side using a spatula or knife and flip it using both hands and cook for about 1 more minute.

Hazelnut Cream

1. Combine hazelnuts and sugar in a food processor and mix until crumbed.
   
   
2. Add the butter and mix until smooth.
   
   
3. Mix in remaining ingredients to combine.

Frangelico Sauce

1. In a pot, cook the butter over medium heat until nut-brown. Whisk in the remaining ingredients. Be careful, the butter will foam up.

To Serve:

1. Spoon about a tablespoon of hazelnut cream in the corner of a crepe.
   
   
2. Fold the crepe in half and then in half again over the cream. Repeat with remaining crepes.
   
   
3. Toast in a 350 degree oven for about three minutes until the edges are crispy.
   
   
4. Top with citrus segments and the warm hazelnut sauce.

Tip: you can make the crepes ahead of time and heat in the oven when ready to serve.

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Marché Restaurant
898 Santa Cruz Avenue
Menlo Park, CA
Phone: (650) 324-9092
Website: restaurantmarche.com