Warm Crepes with Hazelnut Brown Butter
- 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 (1/4 stick) unsalted butter, melted
- 2 large eggs
- 2 tablespoons Frangelico (hazelnut liqueur)
- 1 teaspoon grated lemon peel
- Additional melted butter
- 1 cup hazelnuts, toasted, husked
- 1/2 cup powdered sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 2 tablespoons plus 1 teaspoon all purpose flour
- 1 large egg
- 1 large egg yolk
- 1 tablespoon Frangelico
- 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
- Produce
- Hazelnuts (1 cup)
- Hazelnuts, toasted (1/3 cup)
- Lemon peel (1 teaspoon)
- Cooking & Baking
- Flour (1 1/4 cup)
- Kosher salt, coarse (1/4 teaspoon)
- Powdered sugar (1/2 cup)
- Salt (1/4 teaspoon)
- Sugar (2 1/2 tablespoons)
- Dairy
- Butter, unsalted (16 tablespoons)
- Butter (1)
- Whipping cream (1/2 cup)
- Whole milk (1 1/2 cups)
- Refrigerated
- Egg, large (3)
- Egg yolk, large (1)
- Other
- 2 tablespoons Frangelico (hazelnut liqueur)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2004 (9 years ago).
3 people saved this recipe.
