Take these crepes from simple, to special, to spectacular!
FLAMING CHOCOLATE HAZELNUT RICOTTA CREPES
4 tablespoons butter (melted)
1/2 cup hazelnut flour
1/4 cup all-purpose flour
1 teaspoon salt
1 cup whole milk
1/2 stick butter (for crepe pan)
1 cup chocolate hazelnut spread
mini chocolate chips
1/2 cup honey (chestnut honey preferred)
1/4 cup hazelnut liqueur
1 cup hazelnuts (toasted and chopped)
For the Simple: in a small nonstick saute pan, add butter and place over medium-high heat. Melt butter and continue to cook until the milk solids begin to toast, become fragrant and turn golden brown. Remove from heat and set aside.
In a large bowl add the hazelnut flour, all-purpose flour and salt and whisk to combine. In another large bowl add the milk and eggs, and whisk to combine. Add the egg mixture to the flour and whisk well until smooth and no lumps. Add the browned, cooled, melted butter and mix to combine. Allow the batter to rest for at least 20 minutes.
In a small nonstick sauté pan add 1 tablespoon of butter and heat over medium heat. Add 1 1/2 tablespoons of crepe batter and swirl to thinly coat the pan. Cook until light golden brown about 1 minute, flip and cook the other side until golden another minute. Remove and set aside. Repeat until all of the batter has been used.
Fill each crepe with 2-3 tablespoons of chocolate hazelnut spread and fold in half. Place on a platter.
For the Special: in a medium sauté pan add the honey and melt until slightly caramelized. Remove from heat and add the frangelico and ignite using a lighter. Allow to extinguish and drizzle over crepes.
For the Spectacular: garnish crepes with a fresh ricotta, studded with mini chocolate chips and toasted chopped hazelnuts.
– Substitute the hazelnut flour with all-purpose flour.
– For a kid-friendly dish, simply eliminate the liqueur and drizzle with honey.