Hazelnut Crepes With Coffee Ice Cream – Glori

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Servings: 6 Difficulty: Advanced
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Delicate hazelnut-infused crepes wrapped around rich coffee ice cream for a sophisticated dessert.
Hazelnut Crepes With Coffee Ice Cream - Glori recipe image
Hazelnut Crepes With Coffee Ice Cream - Glori recipe image
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Hazelnut Crepes With Coffee Ice Cream – Glori

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 373.8

Description

Indulge in the warm, nutty aroma of hazelnuts paired with the bold richness of coffee. This recipe features delicate crepes made with toasted hazelnuts and a hint of Frangelico, creating a tender wrapper for scoops of creamy coffee ice cream. The combination of texturessoft, folded crepe and cold, smooth ice creamoffers a delightful contrast. It is an elegant yet approachable dessert perfect for date nights or special gatherings. The subtle almond extract adds depth, while the melted butter ensures a golden, buttery finish. Serve with your favorite chocolate or caramel sauce for an extra touch of luxury. This dish brings a restaurant-quality experience to your home kitchen with minimal effort.

Ingredients

Directions

  1. Preheat the oven to 300F (150C). Spread the whole hazelnuts on a baking sheet.
  2. Toast the hazelnuts in the oven, shaking the pan occasionally, until the skins darken and crack, about 15 minutes.
  3. Remove from oven and let cool slightly. Transfer the nuts to a clean kitchen towel.
  4. Fold the towel over the nuts and rub vigorously to loosen and remove the skins.
  5. Discard the skins and place the toasted hazelnuts into a food processor or blender.
  6. Pulse the hazelnuts until they are finely chopped but not turned into butter.
  7. In a large bowl, whisk together milk, Frangelico (or Kahlua), vanilla extract, almond extract, and eggs until well blended.
  8. Add the flour all at once and beat until the batter is smooth and all flour is fully incorporated.
  9. Stir in the chopped hazelnuts and melted butter until evenly distributed.
  10. Cover the bowl and refrigerate the batter for at least 2 hours, or preferably overnight, to rest.
  11. Remove batter from the fridge and let it come to room temperature for about 15 minutes.
  12. Heat a non-stick crepe pan or skillet over medium heat until a drop of water sizzles and dances across the surface.
  13. Lightly oil the pan with butter or neutral oil using a paper towel.
  14. Remove the pan from the heat source. Pour in approximately 1/4 cup of batter and swirl quickly to coat the bottom in a thin, even layer.
  15. Return the pan to the heat. Cook until the edges lift slightly and the bottom is golden brown, about 1-2 minutes.
  16. Flip the crepe with a spatula and cook the other side for another minute until lightly golden.
  17. Transfer the cooked crepe to a plate. Place a sheet of wax paper or parchment paper between each crepe to prevent sticking.
  18. Repeat the process with the remaining batter, oiling the pan as needed.
  19. To serve, place a scoop of coffee ice cream on each warm crepe and roll or fold neatly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 373.8kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 7.3g37%
Cholesterol 164.7mg55%
Sodium 60.1mg3%
Total Carbohydrate 48.3g17%
Dietary Fiber 2.0g8%
Sugars 2.3g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hazelnut, crepes, coffee, ice cream, dessert, frangelico, chocolate, sweet, pastry, make-ahead, romantic, dinner party, nutty, indulgent, easy, homemade, comfort food, liqueur, vanilla, almond extract
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