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Chez 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.Chez 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.
- Chez
Crepes
- 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
Hazelnut cream
- 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
Sauce
- 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
Preparation
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 3 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.
