Hazelnut Cream Crepes

Geoffry Le Cher


I found this dish more than a little ‘labor intensive’ but as far as taste coupled with a stunning visual presentation, it was more than worth it.

I also garnished the dish with Bosc and Red Pear slices and edible orchids. These are optional of course, but the purple adds a nice splash of color to the plate.

With all of this said, make the effort, give these a try, and don’t skimp on the hazelnut cream... and don't let the butter scare you away! It adds a boatload of flavor.

- Geoffry

pinch tips: Perfect Bacon Every Time





1 Hr 30 Min


15 Min


Stove Top



1 c
ap flour - crepes
2 Tbsp
sugar - crepes
1/4 tsp
salt - crepes
1 1/2 c
whole milk - crepes
1/2 c
heavy cream - crepes
1/4 stick
melted, unsalted butter - crepes
large eggs - crepes
2 Tbsp
hazelnut liqueur - crepes
1 tsp
grated lemon peel - crepes
additional melted butter for making crepes


1 c
toasted, husked hazelnuts - hazelnut cream
1/2 c
confectioners' sugar - hazelnut cream
3/4 stick
unsalted butter, room temperature - hazelnut cream
2 1/3 Tbsp
ap flour - hazelnut cream
large egg - hazelnut cream
egg yolk - hazelnut cream
1 Tbsp
hazelnut liqueur - hazelnut cream


2 Tbsp
hazelnut liqueur - sauce
1 1/2 tsp
sugar - sauce
1 stick
unsalted butter - sauce
1/3 c
hazelnuts, toasted, chopped - sauce
1/4 tsp
coarse kosher salt - sauce


bosc pear, sliced - garnish
red pear, sliced - garnish
edible orchid - garnish

Directions Step-By-Step

For crepes:

1. Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture.
2. Whisk milk and next 5 ingredients in medium bowl to blend.
3. Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.
4. Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat.
5. Brush bottom with melted butter.
6. Pour generous 3 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds.
7. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds.
8. Transfer to plate. Cover with paper towel. Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill.)

For hazelnut cream:
1. Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended.
2. Butter rimmed baking sheet. Place 1 crepe on work surface. Place 1 tablespoon hazelnut cream in lower right quarter of crepe.
3. Fold crepe in half over cream, then into quarters, folding to show layers.
4. Transfer to prepared baking sheet. Place 1 teaspoon hazelnut cream atop crepe.
5. Repeat with remaining 11 crepes and hazelnut cream. (Can be prepared 3 hours ahead. Cover with plastic wrap and chill.)
6. Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes.

Meanwhile, prepare sauce:
1. Stir Frangelico and sugar in small bowl until sugar dissolves.
2. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes.
3. Remove from heat. Mix in Frangelico mixture, nuts, and salt.
4. Divide crepes among 4 plates. Spoon sauce over and around crepes.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: French