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* And/or Mocha fudge sauce*
To toast hazelnuts:
Bake in a 300Â° 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 350Â° 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.