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1
Whisk flour, sugar, and salt in large bowl.
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2
Make well in center of flour mixture.
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3
Whisk milk and next 5 ingredients in medium bowl to blend.
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4
Add to flour mixture; whisk to blend.
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5
Cover; let stand at room temperature 2 hours.
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6
Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat.
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7
Brush bottom with melted butter.
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8
Pour generous 2 tablespoons batter into skillet; swirl to coat bottom.
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9
Cook until edges are light brown, about 30 seconds.
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10
Loosen edges gently with spatula and turn crepe over.
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11
Cook until bottom begins to brown in spots, about 30 seconds.
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12
Transfer to plate.
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13
Cover with paper towel.
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14
Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels.
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15
(Can be made 1 day ahead.
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16
Cover and chill.)
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17
Using on/off turns, finely chop nuts with sugar in processor.
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18
Add remaining ingredients; process until blended.
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19
Butter rimmed baking sheet.
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20
Place 1 crepe on work surface.
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21
Place 1 tablespoon hazelnut cream in lower right quarter of crepe.
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22
Fold crepe in half over cream, then into quarters, folding to show layers.
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23
Transfer to prepared baking sheet.
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24
Place 1 teaspoon hazelnut cream atop crepe.
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25
Repeat with remaining 11 crepes and hazelnut cream.
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26
(Can be prepared 3 hours ahead.
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27
Cover with plastic wrap and chill.)
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28
Preheat oven to 400F.
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29
Bake until crepes are hot and crisp around edges, about 6 minutes.
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30
Stir Frangelico and sugar in small bowl until sugar dissolves.
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31
Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes.
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32
Remove from heat.
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33
Mix in Frangelico mixture, nuts, and salt.
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34
Divide crepes among 6 plates.
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35
Spoon sauce over and around crepes.
