top of page

Hazelnut Crepe with Honey Cream


[Hazelnut Crepe]

  • 3tbsp butter

  • 1 1/4 cup milk

  • 3/4 cup flour

  • 1/4 cup hazelnut flour (ground hazelnut)*

  • 2 eggs

*if you can't find hazelnut flour, process 1/3 cup hazelnuts with 1tbsp floor until finely grounded or replace with almond flour (ground almond) [Honey Cream]

  • 1 cup heavy cream

  • 3tbsp powdered sugar

  • 1/4 cup honey

[Others]

  • 4 apricots - pitted and sliced

  • 1 pint strawberries - hulled and sliced

[Steps]

  1. Crepe: place butter in a skillet over medium heat, cooked for 3-4mins until butter smells nutty and turn brown. Set aside to cool.

  2. Process milk, flour, hazelnut, eggs and butter until smooth.

  3. Over medium heat, melt and coat an 8inch skillet with butter. Add in 2tbsp batter and swirl pan to create a thin crepe. Cook for 1-2mins or until golden brown.

  4. Cream: whisk cream and sugar in a chilled bowl on medium high until thickened.

  5. Add in honey and beat until stiff peaks formed.

  6. Assembly: spread crepe with cream, topped with strawberries and apricots. Fold crepe in half, then half again.

Adapted from Bakers Royale


bottom of page