Warm Apple & Hazelnut Crêpes Recipe

Pour in hazelnut liqueur (be cautious — even with the heat off, there is a small risk of flames). Remove the crêpes from the pan and place onto serving plates or platter. Watch chef Anna Olson demonstrate this recipe on Online TV. Pour 1/4 cup of the batter into the centre of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Gently loosen edges of crêpe with a spatula and flip crêpe over in pan (they are fragile). Return the pan to heat and cook the crêpes for 3 minutes, until edges turn light brown. Melt butter in a large sauté pan over medium-high heat and add the hazelnuts and salt. If you are whisking by hand, strain the batter before resting. Return the pan to medium-high heat and stir in the apples. Spray with food release, or lightly coat with oil (repeat only as needed while you cook crêpes). Stir in the brown sugar and maple syrup and cook, stirring often until the sauce is bubbling. Spoon the apples over the crêpes and serve with vanilla ice cream if you wish. Add the folded crêpes (2 per person) and coat with sugar mixture. Step 1: For the crêpes, blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. Do not store in fridge — if not using right away, freeze and thaw when ready to fill.)
Step 3: For serving, fold crêpes into quarters and set aside. Turn off heat and remove the pan from burner. Stir until the hazelnuts are lightly toasted.

Updated: 28.11.2014 — 02:30