-
1
Whisk the eggs, milk, cream, 2 tablespoons melted butter, lemon zest, and Frangelico together in a medium bowl.
-
2
Sift the flour and sugar into a large bowl, and stir in the salt.
-
3
Make a well in the center of the dry ingredients.
-
4
Slowly pour the liquid into the well, whisking all the time at the center.
-
5
Once the batter starts to incorporate, slowly bring in more dry ingredients, working from the center out.
-
6
Cover the bowl, and let the batter rest in the refrigerator at least 2 hours or overnight.
-
7
Preheat the oven to 400F.
-
8
Heat two black iron crepe pans or 6-inch nonstick pans over medium heat.
-
9
Swirl about 1/2 teaspoon butter in each pan, and when it foams, swirl in 2 tablespoons crepe batter, moving the pan to coat the bottom with a thin layer of batter.
-
10
Cook the crepe 30 seconds or so, until the edges are golden brown.
-
11
Flip the crepe over and cook another 30 seconds on the second side.
-
12
The crepes should be thin and lacy.
-
13
Remove the crepes from the pans onto a warm plate.
-
14
Stack the crepes as you go, keeping them covered with a towel.
-
15
Repeat until you have twelve crepes.
-
16
Lightly butter a baking sheet.
-
17
Place the crepes on a work surface with the pretty, brown lacy sides down.
-
18
Spoon 1 tablespoon hazelnut cream onto the lower-right quadrant of each crepe.
-
19
Fold the crepes loosely in half over the hazelnut cream, and then fold them again, loosely into quarters (with the unfilled quarter on top).
-
20
Top each crepe with a teaspoon of hazelnut cream, and place them all on the buttered baking sheet.
-
21
Bake the crepes in the oven 6 to 8 minutes, until they start to crisp around the edges.
-
22
Arrange the crepes on a large warm platter, and spoon the hazelnutbrown butter sauce over them.
-
23
Place the hazelnuts, sugar, and salt in a food processor, and pulse until finely ground.
-
24
Add the flour, butter, egg, egg yolk, and Frangelico.
-
25
Pulse until completely combined.
-
26
Preheat the oven to 375F.
-
27
Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until theyre golden brown and smell nutty.
-
28
When the nuts have cooled, chop them coarsely.
-
29
Dissolve the sugar in the Frangelico in a small bowl.
-
30
Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty.
-
31
Once the butter has browned, remove the pan from the heat and wait a minute or two.
-
32
Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan.
-
33
(Be careful, the butter might foam up a little, and its very hot.)
-
34
Two things about your crepe pan are extremely important: temperature and seasoning.
-
35
The pan needs to be hot enough that the batter starts cooking immediately but not so hot that the crepes burn.
-
36
A thin film of butter will season the pan so the crepes cook evenly and dont stick.
-
37
Often one or two practice crepes are needed; the fat in the batter will create the seasoning while letting you see if the pans temperature needs adjustment.
-
38
You can make the crepe batter and the hazelnut cream a day ahead.
-
39
(You must make the batter at least 2 hours ahead.)
-
40
Fill the crepes an hour or so ahead, and then pop them in the oven just before serving.
