Hazelnut Cream Crepes Recipes

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.

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.

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.

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.

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
• In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
• One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
• Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.

Steps:

• Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
• Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
• Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
• Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Steps:

• Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
• Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
• Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
• Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
• Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
• To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
• To serve, top with whipped cream, nuts and dust with cocoa.

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.

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.