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Hazelnut Crepes with Honey Whipped Cream and Fruit

May 19, 2013 By Naomi Robinson | Bakers Royale 43 Comments

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.

Hazelnut Crepes with Honey Whipped Cream and Fruit via BakersRoyale

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

Hazelnut Crepes with Honey Whipped Cream and Fruit

Yield: Makes 8-10 serving

Ingredients

Ingredients:

  • Hazelnut crepes
  • 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

Instructions

Instructions:

To make crepes

  1. 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.
  2. Add milk, flour, hazelnut flour, eggs and cooled browned butter into a food processor or blender and process until smooth.
  3. 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

  1. Place heavy cream and confectioner sugar in a chilled bowl, using a hand mixer on medium-high beat until thickened.
  2. Turn off mixer and add in honey and beat until stiff peaks just form.

Assembly

  1. 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.
  2. *Optional: Serve with honey drizzle on top.

 

Notes

Note:

  • 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.

© Naomi Robinson | Bakers Royale
Category: Fruit

 

Filed Under: Fruit, Sweet

« Strawberry Truffle Pie
Blueberry Bundt Cake »

Comments

  1. Averie @ Averie Cooks says

    May 19, 2013 at 10:14 pm

    Sounds like quite the ordeal with the collapsing cake. I have had my share of cake-tastrophes 🙂 However you totally saved this!

    Are you including a recipe with it? I love browned butter anything!

  2. Naomi says

    May 19, 2013 at 10:17 pm

    Thank you for reminding me, Averie!! Just include it.

  3. Belinda @themoonblushbaker says

    May 19, 2013 at 11:17 pm

    I never had any success with crepe cake, mine always fall over too and they seem to weep the filling more than normal. I find this more stunning and visual impacting to be honest the use of fruit and the design of the plater is beautiful. Would love to include some honey comb here too.

  4. Chung-Ah | Damn Delicious says

    May 19, 2013 at 11:34 pm

    Sorry about your collapsing cake! But these crepes on the other hand look AH-MAZING! Plus, I can’t deny anything involving brown butter.

  5. Tieghan says

    May 20, 2013 at 4:45 am

    Uhg. Collapsing cakes stink! But don’t brown butter crepes just rule? I make them all time since my mom has always loved crepes. I guess she passed the crepe loving on to me! The brown butter was the best thing I ever discovered! I started doing it a year ago and never went back to plain crepes! Brown butter is just to good!

  6. Heidi @foodiecrush says

    May 20, 2013 at 5:12 am

    Definitely makes me want to blow off my deadlines to make. I need a crepe pan.

  7. Katrina @ Warm Vanilla Sugar says

    May 20, 2013 at 5:17 am

    Dang, I hate when cakes get all weird and wobbley. Good thing you came back to these though, they look perfect!

  8. Anna @ Crunchy Creamy Sweet says

    May 20, 2013 at 6:06 am

    Hazelnut crepes sound amazing, cake or not. I LOVE the light in your photo, Naomi!

  9. Melissa says

    May 20, 2013 at 6:45 am

    This looks delicious, Naomi! Thank you so much for sharing this! Definitely an upcoming summer breakfast or dessert for me 🙂

  10. [email protected] says

    May 20, 2013 at 7:15 am

    Looks so delicious. Need to try browned butter crepes.. Cake or no, gorgeous photo and amazing light!

  11. Maria says

    May 20, 2013 at 7:19 am

    Oh wow! I need!

  12. Kevin (Closet Cooking) says

    May 20, 2013 at 7:31 am

    Now this is how you enjoy some fresh summer fruit!

  13. [email protected] says

    May 20, 2013 at 8:19 am

    I do not agree, it is different than you other photos, but equally beautiful. I am sure you are just being way to hard on yourself. Any sweet crepe with drizzles of honey and stone fruit. I am there.

  14. the baking cup - carolina says

    May 20, 2013 at 8:25 am

    Gorgeous photo as always! I bet the browned butter and hazelnut flour give the crepes a heavenly taste. mmm!

  15. Laura (Tutti Dolci) says

    May 20, 2013 at 8:52 am

    Love love love!

  16. marla says

    May 20, 2013 at 9:52 am

    So perfect & elegant for breakfast & brunch!

  17. Danielle says

    May 20, 2013 at 9:55 am

    These look and sound so delicious, going to have to give them a try! New follower, looking forward to more delicious recipes! 🙂

    Danielle @ Busymomshelper.com

  18. Sommer @ ASpicyPerspective says

    May 20, 2013 at 10:59 am

    Gorgeous photo, and a delicious-looking dessert!

  19. ThisBakerGirlBlogs says

    May 20, 2013 at 11:29 am

    Stunning photo! Bet it tastes just as great 🙂

  20. sara says

    May 20, 2013 at 1:15 pm

    Yum! These look insanely good! 🙂

  21. Anne Marie says

    May 20, 2013 at 1:21 pm

    Gorgeous frilly little crepes, yum!

  22. nessa says

    May 20, 2013 at 1:36 pm

    Need these in my life. Like now.

  23. Brian @ A Thought For Food says

    May 20, 2013 at 2:16 pm

    As usual… you’ve produced another gorgeous dish. A happy accident, I’d say.

  24. Kankana says

    May 20, 2013 at 3:00 pm

    That crepe cake would have looked gorgeous for sure. And something tells me you will someday share that too 🙂 Crepe is one of my fav and it’s been a LONG time, since I made these.

  25. Marian says

    May 20, 2013 at 3:50 pm

    So utterly and completely gorgeous!

  26. Gaby says

    May 20, 2013 at 4:04 pm

    want this!! cake or not – I love it

  27. Aimee @ Simple Bites says

    May 20, 2013 at 5:09 pm

    You are on a deadline and still delivering gorgeous content. You’re a rock star!

  28. Julie @ Table for Two says

    May 20, 2013 at 5:21 pm

    beautiful and scrumptious looking!!

  29. ashley - baker by nature says

    May 20, 2013 at 6:51 pm

    So lovely and that picture totally has me dreaming of eating it right NOW!

  30. Chris says

    May 20, 2013 at 6:55 pm

    Your work is beautiful. Always! Yet another recipe I need to make 🙂

  31. Tracy | Peanut Butter and Onion says

    May 21, 2013 at 3:51 am

    I just learned how to make crepes… so this is just perfect

  32. Rachel @ Baked by Rachel says

    May 21, 2013 at 6:32 am

    I swear you just made my stomach growl 😉 They look fantastic, Naomi!

  33. Shaina says

    May 21, 2013 at 8:28 am

    I love that you have the hazelnut flour in the crepe batter. I am patiently waiting for my flat of apricots to ripen at the moment, and then I’ll be trying these out.

  34. Sweetsugarbelle says

    May 21, 2013 at 10:44 am

    I don’t think the cake was even necessary! I’m impacted. You had me
    At honey whipped cream. You’re just amazing. AMAZING!

  35. Jocelyn (Grandbaby Cakes) says

    May 21, 2013 at 11:46 am

    I don’t think I have ever seen crepes look so gorgeous in my life!

  36. Alaina @ Fabtastic Eats says

    May 21, 2013 at 7:17 pm

    Gorgeous! I love crepes and have never tried anything other than the classic..these sound amazing, can’t wait to try these next time!

  37. Jaclyn says

    May 21, 2013 at 9:18 pm

    Is there anything you make that doesn’t just look simply perfect! You are so talented I love your work.

  38. Rachel Cooks says

    May 22, 2013 at 4:23 am

    Perfection!

  39. Georgia @ The Comfort of Cooking says

    May 22, 2013 at 5:31 pm

    Absolutely gorgeous! Your photo is so beautiful, and these crepes sound heavenly.

  40. Sara {Home is Where the Cookies Are} says

    May 27, 2013 at 4:20 am

    I don’t think it lacks visual impact at all! It looks fabulous and fancy – and I think it would totally impress company!

  41. Urvashee says

    May 30, 2013 at 9:33 am

    Gorgeous photo. I love that blue colored board. I had the same issue with the one and only crepe cake that I made. It’s hard to keep the shape, but this looks equally good.

  42. Gourmet Creations says

    August 25, 2013 at 5:59 pm

    AHHHHHMAAAZING!

  43. Emily {Rainbow Delicious} says

    February 27, 2014 at 5:40 pm

    I disagree that these crepes lack visual impact, they look amazing and I would want these over a crepe cake any day! I featured your crepe recipe in a recent sweet crepe recipe round up on my blog, thank you!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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