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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Hazelnut Crepes with Coffee Ice Cream
      Yield: 6 Servings
    1/2 c  Whole hazelnuts
    1/2 c  Milk
    1/3 c  Brewed coffee; cooled
    1/3 c  Frangelico and/or kahlua
      1 ts Vanilla
    1/8 ts Almond extract
      3    Eggs
      1 c  Flour
      3 tb Unsalted butter; melted and
           .. cooled
           Oil for pan
      1 pt Coffee ice cream
           Caramel coffee nut sauce*
           Mocha fudge sauce*
  *Separate recipes.
  To toast hazelnuts:
  Bake in a 300 oven, shaking several times, until
  skins darken, loosen and crack, about 15 minutes.
  Cool slightly, transfer to a towel. Fold towel to
  encase, rub vigorously to loosen the skins. Remove
  and discard as much of the skin as possible.
  Transfer skins to blender or food processor. Pulse
  on/off until finely chopped.
  Combine milk, Frangelico, vanilla and almond
  extracts and eggs until blended. Add flour all at
  once and beat until smooth and all of the flour
  has been absorbed. Beat in the hazelnuts, butter
  and sugar. Cover and refrigerate at least two
  hours, but preferably overnight.
  Return batter to room temperature.
  Heat crepe pan until water spits across. Lightly
  oil and heat until hot. Remove pan from heat, pour
  in 1/4 cup batter and swirl quickly to coat
  bottom. Return pan to heat.
  Cook until crepe is golden brown on bottom; turn
  and cook other side. Transfer to plate, separating
  crepes with waxed paper. Repeat with remaining
  batter, oiling pan as needed.
  The crepes can be prepared to this point ahead of
  time. Rewarm by removing waxed paper, wrapping in
  tin foil and baking in a preheated 350 oven on a
  cookie sheet for about 15 minutes.
  Quickly roll warm crepes around small scoops of
  ice cream. Serve with one or both of the sauces.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:20:18 EDT