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1
On a work surface, sprinkle about 1 1/2 tablespoons of the chocolate and 2 teaspoons of the nuts across each crepe.
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2
Fold in half and into quarters to make triangular shapes.
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3
In a large skillet, melt 2 tablespoons of the butter and 2 tablespoons of the sugar and cook over medium-high heat, swirling to melt the sugar.
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4
Remove the pan from the heat.
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5
Add 1/4 cup of the Nocello and 2 tablespoons of the brandy, return to the heat, and tilt the pan to ignite.
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6
Return to the heat, add 4 of the folded crepes, and stir to coat evenly with the sauce.
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7
Cook over medium heat, swirling, until the crepes are heated through and the chocolate inside is melted, about 2 minutes.
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8
Arrange 2 or 3 crepes on each dessert plate and keep warm.
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9
Repeat 2 more times with the remaining ingredients.
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10
To serve, place a scoop of hazelnut ice cream on top of each serving of crepes (alternatively, top with sweetened whipped cream).
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11
Sprinkle with the remaining chopped hazelnuts and garnish with cocoa powder.
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12
Serve immediately.
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13
Whisk together the flour, eggs, milk, sugar, salt, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
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14
Refrigerate for at least 1 hour before proceeding.
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15
Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
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16
When hot, brush with a light coating of the remaining butter.
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17
Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
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18
Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
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19
Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
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20
Transfer to a plate and cover loosely to keep warm.
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21
Repeat with remaining batter.
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22
Assemble as directed in Gianduia Crepes recipe, above.
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23
(Or, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap.
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24
Refrigerate until ready to use, up to 3 days.)
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25
Preheat the oven to 350 degrees F.
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26
Spread the hazelnuts on a baking sheet.
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27
Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown.
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28
Place the nuts in a towel and rub them to remove most of the skins.
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29
Cool completely.
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30
Combine the cream and 1 cup of the milk in a large heavy saucepan.
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31
Scrape the vanilla bean seeds into the cream mixture, and add the bean and the hazelnuts.
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32
Bring to a gentle boil over medium heat.
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33
Whisk the yolks and sugar in a medium bowl.
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34
In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
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35
Gradually whisk the egg mixture back into the saucepan.
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36
Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.
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37
Strain through a fine-mesh sieve into a heatproof medium bowl.
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38
Discard the vanilla bean, and rinse the nuts in the strainer under cold running water; pat dry on paper towels.
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39
On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard.
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40
Stir in the remaining 1 cup milk and the liqueur.
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41
Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming.
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42
Refrigerate until well chilled, at least 2 hours.
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43
Pour the chilled custard into an ice cream machine.
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44
Churn according to the manufacturer's instructions.
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45
Pack into an airtight container and freeze until ready to serve.
