Recipe courtesy of Wayne Brachman
Hazelnut Crepes with Maple Flambeed Apples
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 368
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 83
- Sodium
- 215
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
- 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.