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home > recipes > eggs / dairy > hazelnut crepes with coffee ice cream
from Yardley, PA Title: Hazelnut Crepes with Coffee Ice Cream Categories: Yield: 6 Servings 1/2 c Whole hazelnuts 1/2 c Milk 1/3 c Brewed coffee; cooled 1/3 c Frangelico and/or kahlua 1 ts Vanilla 1/8 ts Almond extract 3 Eggs 1 c Flour 3 tb Unsalted butter; melted and cooled Oil for pan 1 pt Coffee ice cream Caramel coffee nut sauce* And/or Mocha fudge sauce* * Separate recipes. To toast hazelnuts: Bake in a 300° oven, shaking several times, until skins darken, loosen and crack, about 15 minutes. Cool slightly, transfer to a towel. Fold towel to encase, rub vigorously to loosen the skins. Remove and discard as much of the skin as possible. Transfer skins to blender or food processor. Pulse on/off until finely chopped. Crepes: Combine milk, Frangelico, vanilla and almond extracts and eggs until blended. Add flour all at once and beat until smooth and all of the flour has been absorbed. Beat in the hazelnuts, butter and sugar. Cover and refrigerate at least two hours, but preferably overnight. Return batter to room temperature. Heat crepe pan until water spits across. Lightly oil and heat until hot. Remove pan from heat, pour in 1/4 cup batter and swirl quickly to coat bottom. Return pan to heat. Cook until crepe is golden brown on bottom; turn and cook other side. Transfer to plate, separating crepes with waxed paper. Repeat with remaining batter, oiling pan as needed. The crepes can be prepared to this point ahead of time. Rewarm by removing waxed paper, wrapping in tin foil and baking in a preheated 350° oven on a cookie sheet for about 15 minutes. Quickly roll warm crepes around small scoops of ice cream. Serve with one or both of the sauces.

Hazelnut Crepes with Coffee Ice Cream


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keyword: hazelnut
keyword: crepes
keyword: coffee
keyword: cream
ethnicity: french
recipes for eggs-dairy
recipes by dave
Email Address:
(posted December 27, 2002)

from Yardley, PA

Title:
Hazelnut Crepes with Coffee Ice Cream
Categories:
Yield: 6 Servings

1/2 c Whole hazelnuts
1/2 c
Milk
1/3 c Brewed
coffee; cooled
1/3 c
Frangelico and/or kahlua
1 ts
Vanilla
1/8 ts
Almond extract
3
Eggs
1 c
Flour
3 tb
Unsalted
butter; melted and cooled
Oil for
pan
1 pt
Coffee
ice cream
Caramel coffee nut sauce*
And/or
Mocha fudge sauce*

* Separate recipes.

To toast hazelnuts:

Bake in a 300° oven, shaking several times, until
skins darken, loosen and crack, about 15 minutes.
Cool slightly, transfer to a towel. Fold towel to
encase, rub vigorously to loosen the skins. Remove and discard as much of the
skin as possible.

Transfer skins to
blender or food processor. Pulse on/off until finely chopped.

Crepes:

Combine milk, Frangelico, vanilla and almond extracts and
eggs until blended. Add flour all at once and beat until smooth and all of the flour has been absorbed. Beat in the hazelnuts, butter and sugar. Cover and refrigerate at least two hours, but preferably overnight.

Return
batter to room
temperature.

Heat crepe
pan until water spits across. Lightly
oil and heat until
hot. Remove pan from heat, pour in 1/4 cup batter and swirl quickly to coat bottom. Return pan to heat.

Cook until crepe is golden
brown on bottom; turn and cook other side. Transfer to plate, separating crepes with waxed paper. Repeat with remaining batter, oiling pan as needed.

The crepes can be prepared to this point ahead of time. Rewarm by removing waxed paper, wrapping in tin foil and
baking in a preheated 350° oven on a cookie sheet for about 15 minutes.

Quickly roll warm crepes around small scoops of
ice cream. Serve with one or both of the sauces.



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