Sometimes fancy doesn’t work and you just have to go back to basics. This started out as a crepe cake, but all that fruit caused the layers to slip and slide until half way through the assembly the cake literally collapsed on its side.
So yeah, this is missing a visual impact. But I can assure you the brown butter hazelnut crepes are something to taste, along with the honey whipped cream—go ahead pair this with the best seasonal fruit you have on hand and see your way to a serving or two.
I’m keeping this brief because deadlines are looming once more and I’m racing to the finish.
Hazelnut Crepes with Honey Whipped Cream and Fruit
Yield: Makes 8-10 serving
- 3 tablespoons butter
- 1 1/4 almond milk
- 3/4 cup flour
- 1/4 cup hazelnut flour (see note)
- 2 eggs
- 4 regular size apricots, pitted and sliced
- 1 pint strawberries, hulled and sliced
Honey whipped cream
- 1 cup heavy cream
- 3 tablespoons confectioner sugar
- ¼ cup honey
To make crepes
- Place butter in a skillet over medium heat; cook for about 3-4 minutes or until butter starts to smell nutty and turn brown. Set aside to cool.
- Add milk, flour, hazelnut flour, eggs and cooled browned butter into a food processor or blender and process until smooth.
- Over medium heat, melt and coat a medium skillet (preferably an 8 inch pan) with butter. Add 2 tablespoons of batter into skillet and swirl pan to create a thin crepe. Cook for about 1-2 minutes or until golden brown. Flip pan over cooling rack. Repeat with remaining batter, coating skillet as needed.
To make honey whipped cream
- Place heavy cream and confectioner sugar in a chilled bowl, using a hand mixer on medium-high beat until thickened.
- Turn off mixer and add in honey and beat until stiff peaks just form.
- Place crepe brown side down and spread honey whipped cream on crepe. Top with sliced strawberries and apricots. Fold crepe in half and then half again. Repeat with remaining crepe.
- *Optional: Serve with honey drizzle on top.
- If you are unable to source hazelnut flour, pulverize 1/3 cup hazelnuts with a tablespoon of flour in a food processor until finely ground or replace that portion with almond flour or regular flour.