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Hazelnut Crepes with Honey Whipped Cream and Fruit

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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 via BakersRoyale 210x260

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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

Directions:

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.

 

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.

 

Comments

  1. 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!

    • Avatar for Naomi Robinson | Bakers Royale

      Naomi replied: — May 19th, 2013 @ 10:17 pm

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

  2. 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. 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!

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

  12. 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.

  16. 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

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

  23. 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.

  32. 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.

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

  40. 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. 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!

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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