Traditional recipes

Warm Crepes with Hazelnut Brown Butter

Warm Crepes with Hazelnut Brown Butter



  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons Frangelico (hazelnut liqueur)
  • 1 teaspoon grated lemon peel

Hazelnut cream

  • 1 cup hazelnuts, toasted, husked
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 tablespoons plus 1 teaspoon all purpose flour


  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup hazelnuts, toasted, chopped
  • 1/4 teaspoon coarse kosher salt

Recipe Preparation

For crepes:

  • Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture. Whisk milk and next 5 ingredients in medium bowl to blend. Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.

  • Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush bottom with melted butter. Pour generous 2 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. 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. DO AHEAD Can be made 1 day ahead. Cover and chill.

For hazelnut cream:

  • Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended.

  • Butter rimmed baking sheet. Place 1 crepe on work surface. Place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, folding to show layers. Transfer to prepared baking sheet. Place 1 teaspoon hazelnut cream atop crepe. Repeat with remaining 11 crepes and hazelnut cream. DO AHEAD Can be prepared 3 hours ahead. Cover with plastic wrap and chill.

  • Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes.

Meanwhile, prepare sauce:

  • Stir Frangelico and sugar in small bowl until sugar dissolves. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes. Remove from heat. Mix in Frangelico mixture, nuts, and salt.

  • Divide crepes among 6 plates. Spoon sauce over and around crepes.

Reviews Section

Nutella Crepes

Nutella crepes make the perfect decadent breakfast for chocolate lovers. The recipe is easy, and each thin French-style pancake is filled with sweetened hazelnut cocoa spread, fresh berries, and whipped cream.

I&rsquom going to show you how to make a big batch of homemade crepes and then fill them with smooth and creamy Nutella. It&rsquos a simple yet elegant dish to serve for breakfast, brunch, or as a sweet treat for dessert. Freshly whipped cream and ripe sliced strawberries complement the rich chocolate spread.

I&rsquoll show you my tips for making the crepe batter from scratch using everyday kitchen staples. You can even prepare the mixture in advance for quick preparation and assembly. For cooking, it&rsquos all about the swirl technique to achieve a thin, light pancake.

Warm Apple and Hazelnut Crêpes

1. For the crêpes, blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain the batter before resting.

2. To make the crêpes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (repeat only as needed while you cook crêpes). Pour ¼ cup of the batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return the pan to heat and cook the crêpes for 3 minutes, until edges turn light brown. Gently loosen edges of crêpe with a spatula and flip crêpe over in pan (they are fragile). If this presents a challenge, simply turn burner down to medium low heat and cook crêpe longer on one side, until crêpe is completely dry looking (crêpe will cook without flipping). Loosen edges of crêpe and slide onto a plate to cool. Repeat this with the remaining batter. (After crêpes have cooled, be sure to wrap well until ready to sauté. Do not store in fridge – if not using right away, freeze and thaw when ready to fill.)

For Topping and Assembly

1. For serving, fold crêpes into quarters and set aside. Melt butter in a large sauté pan over medium-high heat and add the hazelnuts and salt. Stir until the hazelnuts are lightly toasted. Stir in the brown sugar and maple syrup and cook, stirring often until the sauce is bubbling. Add the folded crepes (2 per person) and coat with sugar mixture. Turn off heat and remove the pan from burner. Pour in hazelnut liqueur (be cautious – even with the heat off, there is a small risk of flames). Return the pan to heat and stir in cinnamon. Remove the crêpes from the pan and place onto serving plates or platter. Return the pan to medium-high heat and stir in the apples. Simmer, stirring often until the apples are tender, about 4 minutes. Spoon the apples over the crepes and serve with vanilla ice cream if you wish.


  • Author: Amélie
  • Prep Time: 50 minutes (includes resting time)
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 14 1 x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: French
  • Diet: Vegetarian


Buttery and tender crêpes, that’s what I can promise you with my beloved family recipe! Crêpes are traditionally made with beer in the North of France. You can barely taste the beer but it gives an amazingly light and soft texture to crêpes.


  • 75g butter ( 2.5 oz ) (+ 1 tbsp to grease the pan)
  • 300g flour ( 2 cups + 2 tbsp )
  • 500 ml whole milk ( 2 cups + 1 tbsp )
  • 250 ml pale ale (blond beer) ( 1 cup )
  • 3 eggs, beaten


  1. Make the crêpes batter. Melt the butter in a small saucepan over low heat then set aside. Put the flour in a mixing bowl and make a well in the center. Gradually whisk in the milk and beer into the bowl (you can use a whisk, a hand mixer or a blender) and mix until fully incorporated. Repeat this process with the eggs and then melted butter. The batter should be as thin as heavy cream. You can sieve the batter into another mixing bowl with a strainer to get rid of any lumps. Cover the bowl with plastic wrap and leave the batter to rest in the fridge for at least 30 min.


You can keep crêpes batter for up to 2 days in an airtight container in the fridge.

You can keep cooked crêpes, placed in a plate covered with plastic wrap, in the fridge for up to 2 days.

Wild Rice Crêpes with Hazelnut Pesto

Crêpes come to us by way of France but America can produce some pretty impressive crêpes as well. Our recipe for wild rice crêpes with hazelnut pesto will make an elegant entrée for your next brunch or light dinner party. But you do not need to wait for a party, enjoy these crêpes anytime!

In most major U.S. cities there will be at least one crêperie restaurant where they will serve an extensive selection of delicious crêpes. Crêpes can be savory, appropriate for entrees and appetizers that are filled with meats, vegetables and cheeses or they can be sweet dessert crêpes with luscious pairings of fruits, creams, cheeses and sauces.

Crêpes are usually filled or rolled but can also be stacked or folded and sauced but all are delicious. W hile visiting in Whistler, Canada we enjoyed some incredibly delicious goat cheese and asparagus filled crêpes smothered in a cheesy cream sauce. It was the perfect lunch with a side salad and glass of white wine.

Our thin, moist crêpes have a sprinkling of cooked wild rice mixed into the batter giving them additional texture and flavor. After these thin pancake-like crêpes are cooked they are filled with a savory mix of soft goat cheese, crisp crumbled bacon, fresh herbs and crunchy fresh asparagus, they are folded into a cylinder and then drizzled with a delightful hazelnut pesto.

The hazelnut pesto is easy to make, with toasted hazelnuts, fresh thyme and lemon juice. The delicate flavors pair well with the freshness of the asparagus and soft goat cheese.

Serve these crêpes with a green salad, warm crusty bread and a crisp white wine. Sauvignon blanc would be perfect!

Coq au Vin & Crêpes

I’ve turned again this week to the Delicious book called Faking It. Recipes by Valli Little. This is one of my go to books when I am short on time but keen to impress. I chose the Easy Coq au Vin and true to it’s name, it was super simple to prepare and super packed with flavour. I was worried that because it was fast and I’m use to Coq au Vin being a bit of a lengthy process, that it would be less flavoursome but not the case.

Brush the bread with garlic oil before putting under the grill

I loved that it used the toasted baguettes sitting at the side of the plate to soak up the sauce. I actually brushed the bread with garlic oil before I toasted them under the grill, just to add a little punch to them. Another suggestion from the very enthusiastic audience that the Coq au Vin had, was to serve it on mash. In fact, mash of all varieties – potato, sweet potato, cauliflower. It could also be served on your favourite pasta. Whatever you decide, it will go down very well with it’s audience and you will look like a star. I’m going to be cooking this one and freezing it as a standby for those busy days. 10/10

Well, the MAV was desperate to cook Crêpe Suzette and he did the crêpes themselves in advance and was ready to make the sauce after we had gobbled up the Coq au Vin. Disaster struck and the MAV burnt the sugar which can happen to anyone if you take your eye off the ball or in this case the beautiful Le Creuset pan. Not all was lost though and we had the crêpes with maple syrup and ice-cream. YUM! 8/10

Pre-cook the crêpes and then just warm them up in the microwave

So disasters and all, it turned out to be a really great meal and I certainly didn’t feel as though it had taken a huge effort to get it to the table. Really worth trying this one.

Chocolate Hazelnut Crepe Cake

Making a crepe cake was on the top of my to do list ever since I started this blog. It only took me this long because I had not yet bought a crepe pan. Of course, like most things I mean to purchase, I never bought it.

Do You Need A Crepe Pan to Make Crepes?

Surprise, surprise, it turns out you do not need a fancy electric crepe maker or a pricey made in France steel crepe pan to make good crepes.

I was able to make great crepes in the same trusty ten dollar nonstick Farberware pan I use to cook my omelets. I’ll spare you the photo of my ugly nonstick pan and let you check out the layers instead…

How to Make Crepes

Making the crepes thin enough for the cake was easier than I thought. Pour, swirl, wait, flip and wait again…done! Use plenty of butter and there’s not a chance it will stick.

This cake was made with a chocolate crepe batter but you can also use plain crepes with this basic french crepe recipe. I’ve detailed more about how to make crepes in that post (with a video).

Update (March 2018): This chocolate hazelnut crepe cake post is one of my very first attempts in making this type of cake. Please see Tips for Making a Crepe Cake for more detailed advice on how to make a crepe cake.

Filling and Glaze for a Crepe Cake

I went with chocolate crepes because I really wanted to flavor my pastry cream with hazelnut liquor and everyone knows that chocolate and hazelnut are a match made in heaven! The cake was then coated with a fudge glaze.

Interestingly, no matter how much liquor I put into the filling, I could not seem to get the flavor to really come through. I think next time I will have to use either a hazelnut paste or Nutella based filling.

Although the hazelnut flavor was more subtle than I wanted, it was still delicious. I love the mouth feel of mille crepe cakes…delicate, spongy and no overwhelming gobs of buttercream or other frosting.Curious about my candied hazelnut garnish? Really easy to do…But I’ll refer you to Martha on this one. Here’s the recipe for the crepe cake…

My apologies in advance if this recipe seems complicated. You will have to make adjustments depending on what you want. Please read the recipe notes included at the bottom.

How to make crepes

Homemade crepe cakes are one of those desserts that look incredibly intricate and difficult to make, but that are secretly one of the easiest desserts to whip up. But however easy they are to make and assemble, they do take a lot of time. This hazelnut chocolate crepe cake recipe takes almost three hours to make, but most of that time is spent waiting for the batter to thicken up and for the cake to set.

Now, onto the part of this cake I know you’re most nervous to tackle: the crepes. Crepes are essentially paper thin pancakes that the French are lucky enough to enjoy whenever they feel like. Crepes themselves aren’t that sweet, and they can be filled with any number of sweet or savory fillings.

To make crepes, you’ll need a legit crepe pan or a large non-stick skillet (about 12 inches or so). To make the crepe batter, it’s just a matter of whisking together all the ingredients (you might need to sift in the cocoa powder and flour to avoid a lumpy batter). You’ll then need to let the batter rest for a good 30 minutes, or until small bubbles start to form on top. This step is crucial, so don’t skip it!

Once the batter has had sufficient time to rest, you can finally make the crepes. Your crepe pan should come with directions, but if you’re using a regular skillet I recommend following my girl Martha’s instructions on how to make crepes. Let the crepes cool before assembling the crepe cake—you shouldn’t have any issues with the rest of the steps in this recipe!

Be sure to hop over to King Arthur Flour to see my guest spot at their Holiday Table. I’m totally completely honored to be a part of their celebrations, and cannot recommend KAF enough.

And the squeezy-est of hugs to you all, who I am also totally completely honored to share this small part of the world with. I LOVE YOU!

How to Make It

In a 350° regular or convection oven, bake nuts in an 8- or 9-inch-wide pan until lightly browned under skin, about 15 minutes. Pour onto a towel fold towel to enclose nuts and rub packet between your hands to remove as much brown nut skin as possible. Let cool. Lift nuts from towel, leaving skins behind. Whirl nuts in a food processor or blender with liqueur until a smooth paste forms scrape container sides as needed.

In a 1- to 2-quart pan over high heat, stir whipping cream until boiling. Remove from heat add chocolate and stir until sauce is smooth. Measure 1/4 cup chocolate sauce into a microwave-safe bowl set aside for garnish. Add hazelnut-liqueur paste to chocolate sauce in pan, nest in ice water, and stir until well mixed. Stir often until mixture cools to room temperature, 3 to 4 minutes.

In a deep bowl with mixer on high speed, beat egg whites and cream of tartar until they form a thick foam. Continue to beat, gradually adding granulated sugar and until whites hold distinct peaks.

Stir about 1/4 of the whipped whites into the chocolate-hazelnut mixture. Scrape chocolate-hazelnut mixture into bowl with remaining whites and fold gently until blended.

Lay crêpes on a counter, pale sides up and slightly apart. Mound equal portions of chocolate-hazelnut mixture in the center of crêpes and quickly fold all crêpe sides over filling to enclose, making packets 3 to 3 1/2 inches square. Lay packets seam side down.

Butter 6 shallow ramekins (5- to 6-in.-wide rounds or 4- by 6-in. ovals) and lay 1 filled crêpe, seam down, in each dish. Or arrange crêpes slightly apart in a buttered 10- by 15-inch pan.

Bake in 400° regular oven or 375° convection oven until centers barely jiggle when lightly touched, 10 to 15 minutes. If reserved chocolate sauce in bowl has solidified, warm in a microwave oven on full power (100%) for about 1/2 minute, stirring once or twice.

Serve dessert in ramekins or use a wide spatula to transfer to plates. Sift powdered sugar over crêpes. Top with ice cream and chocolate sauce.

Hazelnut Chocolate and Raspberry Crepes

For the Crepes

  • 2 eggs
  • 1 1/2 cups whole milk (2% will work, too)
  • 2 tablespoons melted butter, plus more for cooking
  • 1 tablespoon granulated sugar
  • 1 cup flour
  • 1 teaspoon vanilla

For the Filling

  • 6 tablespoons hazelnut chocolate spread (like Nutella®)
  • 25 fresh raspberries, chopped, plus more whole raspberries to garnish

For the Garnish

Combine eggs, milk, melted butter, sugar, flour and vanilla in a blender and blend at high speed for 10 seconds. Place in refrigerator for at least one hour (maximum 24 hours).

In a non-stick pan, add a bit of the extra butter and let it melt to cover the bottom of the pan. Then, add approximately 1/4 cup of the crepe mix and tilt the pan gently to cause the batter to cover the entire surface of the pan. When the edges are cooked enough that they come free from the pan and are golden brown, about 2-3 minutes, turn the crepe and cook for a few seconds more. Remove from pan and save on a plate. Repeat until all of your batter is used.

Warm both the hazelnut spread and the chocolate syrup in the microwave until they are smooth. Take a crepe and warm it up if needed and spread approximately half a tablespoon of the hazelnut spread on top. Next, spread a thin layer of the chopped raspberry on top of the hazelnut. Fold the crepe in half and then in half again. Now it is folded into a quarter of its original size. Place 3 crepes on a plate, decorate with chocolate syrup, whole raspberries, and sprinkle with powdered sugar.