Warm Crepes with Hazelnut Brown Butter

Vegetarian
Health score
3%
Warm Crepes with Hazelnut Brown Butter
45 min.
6
490kcal

Suggestions

Indulge in the delightful Warm Crepes with Hazelnut Brown Butter, a versatile recipe perfect for your morning meal, brunch, breakfast, or dessert. This vegetarian delight is not only delicious but also easy to make, ready in just 45 minutes, and serves six persons. With a calorie count of 490 kcal per serving, it's a treat you can enjoy without guilt.

These crepes are made with a blend of whole milk and unsalted butter, giving them a rich, creamy texture. The batter is a simple mixture of all-purpose flour, eggs, and a hint of lemon zest for a refreshing twist. The crepes are then filled with a luscious hazelnut cream, made from toasted hazelnuts, powdered sugar, and a touch of salt. The cream adds a nutty depth of flavor that complements the delicate crepes beautifully.

The star of this recipe is the hazelnut brown butter sauce, which adds a luxurious finishing touch. The butter is cooked until it achieves a rich, golden brown color, infusing the sauce with a nutty, caramelized flavor. Combined with Frangelico, a hazelnut liqueur, and toasted hazelnuts, the sauce creates a symphony of flavors that elevate these crepes to a gourmet experience.

Whether you're looking for a cozy breakfast or a sophisticated brunch dish, Warm Crepes with Hazelnut Brown Butter are sure to impress. Their versatile nature allows for customization, making them perfect for any occasion. So why not give this recipe a try and treat yourself to a culinary adventure that's as delightful as it is delicious?

Ingredients

  • cup flour 
  • tablespoons flour 
  • servings butter melted
  • 0.3 teaspoon kosher salt 
  • large eggs 
  • large egg yolk 
  • large eggs 
  • 0.3 cup hazelnuts toasted chopped
  • teaspoon lemon zest grated
  • 0.5 cup powdered sugar 
  • 0.3 teaspoon salt 
  • 1.5 teaspoons sugar 
  • 0.5 cup butter unsalted (1 stick)
  • 0.5 cup whipping cream 
  • 1.5 cups milk whole
  • tablespoons frangelico 
  • tablespoons frangelico 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • whisk
  • plastic wrap
  • spatula

Directions

  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 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.
  7. 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.)
  8. Using on/off turns, finely chop nuts with sugar in processor.
  9. Add remaining ingredients; process until blended.
  10. Butter rimmed baking sheet.
  11. Place 1 crepe on work surface.
  12. Place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, folding to show layers.
  13. Transfer to prepared baking sheet.
  14. 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.)
  15. Preheat oven to 400°F.
  16. Bake until crepes are hot and crisp around edges, about 6 minutes.
  17. 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.
  18. Remove from heat.
  19. Mix in Frangelico mixture, nuts, and salt.
  20. Divide crepes among 6 plates. Spoon sauce over and around crepes.

Nutrition Facts

Calories490kcal
Protein7.87%
Fat65.04%
Carbs27.09%

Properties

Glycemic Index
53.85
Glycemic Load
14.73
Inflammation Score
-6
Nutrition Score
12.259130420892%

Flavonoids

Cyanidin
0.45mg
Catechin
0.08mg
Epigallocatechin
0.19mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.07mg

Nutrients percent of daily need

Calories:490.1kcal
24.5%
Fat:35.92g
55.27%
Saturated Fat:19.37g
121.06%
Carbohydrates:33.66g
11.22%
Net Carbohydrates:32.34g
11.76%
Sugar:14.78g
16.42%
Cholesterol:204.75mg
68.25%
Sodium:294.11mg
12.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.78g
19.57%
Manganese:0.58mg
29.18%
Selenium:19.39µg
27.71%
Vitamin A:1165.4IU
23.31%
Vitamin B2:0.38mg
22.59%
Vitamin B1:0.28mg
18.7%
Phosphorus:183.98mg
18.4%
Folate:67.67µg
16.92%
Vitamin E:2.12mg
14.12%
Vitamin D:1.93µg
12.83%
Calcium:123.29mg
12.33%
Vitamin B12:0.68µg
11.33%
Iron:1.95mg
10.81%
Vitamin B5:0.94mg
9.37%
Copper:0.18mg
8.77%
Vitamin B3:1.61mg
8.03%
Vitamin B6:0.15mg
7.28%
Magnesium:28.38mg
7.1%
Zinc:1.04mg
6.91%
Potassium:224.76mg
6.42%
Fiber:1.31g
5.25%
Vitamin K:3.6µg
3.43%
Vitamin C:0.97mg
1.17%
Source:Epicurious