CHOCOLATE HAZELNUT FRUIT CREPES
Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !
Provided by Christine Laliberte
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 81.6 g, Cholesterol 87.3 mg, Fat 32.9 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 8.9 g, Sodium 226.6 mg, Sugar 52.3 g
RASPBERRY AND CHOCOLATE-HAZELNUT CREPE CAKE
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 11h20m
Yield Serves 8 to 12
Number Of Ingredients 15
Steps:
- Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.
- Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers). Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.
- To make cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.
JOE DAVID'S CHOCOLATE-HAZELNUT CREPES
Provided by Food Network
Time 9m
Yield 4 servings
Number Of Ingredients 8
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.
WARM CREPES WITH HAZELNUT BROWN BUTTER
Categories Milk/Cream Food Processor Nut Breakfast Brunch Dessert Bake Sauté Valentine's Day Quick & Easy Back to School Frangelico Fall Winter Pan-Fry Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 25
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.
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.
HAZELNUT CREAM CREPES
I found this dish more than a little 'labor intensive' but as far as taste coupled with a stunning visual presentation, it was more than worth it. I also garnished the dish with Bosc and Red Pear slices and edible orchids. These are optional of course, but the purple adds a nice splash of color to the plate. With all of this said, make the effort, give these a try, and don't skimp on the hazelnut cream... and don't let the butter scare you away! It adds a boatload of flavor. - Geoffry
Provided by Geoffry Le Cher @Geoffry
Categories Other Breakfast
Number Of Ingredients 29
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.
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