Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


       

Hazelnut Crepes

        

    3/4 c  whole milk

      2 lg eggs

    1/4 c  sugar

      2 T  butter,melted

      3 T  cocoa powder

      6 T  flour

      6 T  hazelnuts,toasted and ground

    1/2 t  salt

           hazelnut mousse - crepe filling

    1/4 c  cocoa powder

    1/2 c  sugar

      2 T  cornstarch

      1 c  hazelnut belgian coffee(double strength and cooled)

      1 c  whole milk

      5 oz semi-sweet chocolate chips

      1 t  vanilla extract

      2 c  heavy cream,whipped

      1 c  hazelnuts,toasted and chopped

           hazelnut sauce

      6 T  butter

      2 T  flour

      2 c  half & half

      6 T  sugar

      1 T  frangelico

      1 t  vanilla

    1/4 t  salt

Briefly process milk, eggs, sugar and butter in food processor. In separate bowl mix cocoa powder, flour, hazelnuts and salt. Add dry ingredients to food processor and process until blended. Let batter rest for one hour in the refrigerator.

 

Cook crepes in 10" non stick skillet using three tablespoons batter per crepe. Refrigerate crepes.

 

In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add the coffee and milk to the pan and bring it to a boil over medium high heat. Stir constantly until thickened. Remove from the heat and add the chocolate chips and stir until they are melted. Stir in Frangelico and vanilla. Let cool completely.

 

Fold in the whipped cream and the tasted hazelnuts and chill overnight.

Fill each of the crepes with 1/2 cup of the mousse. Refrigerate crepes.

 

Melt butter in small, heavy saucepan. Add the flour and cook the roux 5

minutes stirring until thickened. Remove from heat and cool. In a

medium, heavy saucepan heat the cream and sugar over medium heat, add

the roux and bring to a boil. Remove from heat and add the hazelnut

liquor, vanilla and salt.

 

Serve chilled Hazelnut crepe with warm Hazelnut sauce and garnish with

fresh raspberries and a sprig of fresh mint.











         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.