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Hazelnut Crepes With Coffee Ice Cream – Glorious Liqueurs

Hazelnut Crepes With Coffee Ice Cream - Glorious Liqueurs recipe image
These elegant Hazelnut Crepes offer a tender, nutty wrapper that perfectly complements the bold, creamy flavor of coffee ice cream. The batter is enriched with Frangelico or Kahlua, adding a sophisticated liqueur note that ties the dish together. Toasted hazelnuts are folded into the batter for extra texture and aroma. This dessert is ideal for romantic dinners, special celebrations, or as a luxurious treat for coffee lovers. The combination of warm, delicate crepes and cold, rich ice cream creates a delightful contrast in temperature and texture. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results at home.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 373.8
Dietary: Vegetarian
Description
These elegant Hazelnut Crepes offer a tender, nutty wrapper that perfectly complements the bold, creamy flavor of coffee ice cream. The batter is enriched with Frangelico or Kahlua, adding a sophisticated liqueur note that ties the dish together. Toasted hazelnuts are folded into the batter for extra texture and aroma. This dessert is ideal for romantic dinners, special celebrations, or as a luxurious treat for coffee lovers. The combination of warm, delicate crepes and cold, rich ice cream creates a delightful contrast in temperature and texture. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results at home.
Ingredients
  • 1/2 cup Whole hazelnuts
  • 1/2 cup Milk
  • 1/3 cup Brewed coffee, cooled
  • 1/3 cup Frangelico and/or kahlua
  • 1 teaspoon Vanilla
  • 1/8 teaspoon Almond extract
  • 3 Eggs
  • 1 cup Flour
  • 3 tablespoon Unsalted butter, melted and
Directions
  1. 1
    Preheat oven to 300F (150C) and spread hazelnuts on a baking sheet.
  2. 2
    Toast hazelnuts for 15 minutes, shaking pan occasionally, until skins darken and crack.
  3. 3
    Transfer warm nuts to a clean kitchen towel, fold over, and rub vigorously to loosen skins.
  4. 4
    Discard skins and roughly chop the toasted hazelnuts.
  5. 5
    In a large bowl, whisk together milk, Frangelico (or Kahlua), vanilla, almond extract, and eggs until smooth.
  6. 6
    Add flour all at once and beat until the batter is smooth and fully incorporated.
  7. 7
    Stir in melted butter and chopped hazelnuts.
  8. 8
    Cover bowl and refrigerate batter for at least 2 hours, or preferably overnight, to rest.
  9. 9
    Let batter sit at room temperature for 20 minutes before cooking.
  10. 10
    Heat a crepe pan or non-stick skillet over medium heat and lightly oil the surface.
  11. 11
    Pour 1/4 cup batter into the pan, quickly swirling to coat the bottom evenly.
  12. 12
    Cook until the edges lift and the bottom is golden brown, about 1-2 minutes.
  13. 13
    Flip crepe and cook the other side for 30 seconds, then transfer to a plate lined with parchment paper.
  14. 14
    Repeat with remaining batter, oiling pan as needed.
  15. 15
    Place a scoop of coffee ice cream onto each warm crepe.
  16. 16
    Roll crepes around the ice cream and serve immediately.

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.

Note

For best results, ensure the batter rests in the refrigerator. This allows the flour to hydrate fully and the gluten to relax, resulting in tender, delicate crepes that are less likely to tear.

If you cannot find Frangelico, hazelnut liqueur can be substituted with a combination of hazelnut extract and a splash of rum or whiskey. Similarly, Kahlua can be replaced with other coffee liqueurs or strong brewed coffee mixed with a little sugar.

Coffee ice cream can be made at home or purchased pre-made. If making your own, consider adding a tablespoon of instant espresso powder to the ice cream base for a more intense coffee flavor.

Crepes can be made ahead of time. Stack them between sheets of parchment paper and store in the refrigerator for up to 2 days or freeze for up to a month. Reheat gently in a dry skillet before serving.

To peel the hazelnuts more easily, let them cool slightly after toasting but not completely. The skins will slip off more readily when the nuts are still warm.

Keywords: crepes, hazelnut, coffee, ice cream, frangelico, kahlua, dessert, liqueur, nutty, rolled, light, indulgent
Read it online: https://www.chefs-mate.com/recipe/hazelnut-crepes-with-coffee-ice-cream-glorious-liqueurs/