Recipe courtesy of Wayne Brachman

Hazelnut Crepes with Maple Flambeed Apples

  • Yield: Serves 6
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Ingredients

Crepes:

1/4 cup water

1/4 cup milk

1/2 cup allpurpose flour

Pinch of salt

1 large egg

1 tablespoon unsalted butter, melted

2 tablespoons Frangelico

1/4 cup chopped hazelnuts

Sauce:

2 tablespoons unsalted butter

1 large Granny Smith apple- peeled, cored and sliced into 1/4- inch thick slices

1/4 cup Vodka

1/4 cup maple syrup

1/4 cup heavy cream

6 crepes (see above for recipe)

1/4 cup toasted chopped hazelnuts

Directions

Crepes:

Place all ingredients except the hazelnuts in the bowl or a food processor and process until smooth, fold in the hazelnuts. Pour the batter into a bowl, cover and let rest in the refrigerator at least 2 hours or overnight. Heat a 6inch nonstick crepe pan over medium to hot heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan; spreading a thin layer of batter over the entire bottom. Cook the crepe for a couple of minutes until golden brown. Invert the crepe with the edge of a knife Cook the other side for about 30 seconds, Invert the crepe from the pan. Proceed to make the rest of the crepes in the same manner. Stack them on a plate as you make them.;

Sauce:

Heat a large saute pan over medium high heat. Add the batter and cook untilmelted. Add the apples and saute for 2 minutes. Add the maple syrup and vodka and flambe

Add six crepes to the pan and baste them with the sauce until the flames die down Add the cream and continue to cook for 1 minute or until the sauce has thickened.

Put two crepes, folded into quarters on each plate: Top with a dollop of whipped cream and sprinkle with chopped hazelnuts.

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