Monday, October 17, 2011

Recipe: Crêpes with Chocolate Hazelnut Butter

By now I'm sure you're all assuming that I only eat breakfast related meals.  A fair assumption indeed, and I do tend to lean toward breakfast foods in general. However I promise I will put up some more dinner/lunch ideas in the near future, especially with the holidays coming up soon. 

This post is a breakfast idea for you and in my opinion a little different way to look at crepes. I was at a French bakery that I frequent for their amazing croissants, when I spotted a Mille Crepe (literally translated: a million crepe) which in essence is a cake made with crepes. This one was layered with strawberry and cream and looked absolutely delicious! I resisted the urge to spend a pile of cash and exited the bakery with my half dozen croissants...and a few Madeleine. 

Now fast forward to a few days later when I was sitting in my living room trying to figure out something for breakfast, and poof, I had my inspiration. A toned down version of Mille Crape with Justins Chocolate Hazelnut Butter and stacked to a max of 6-7 crepe high (opposed to 12-14). Also I omitted adding sugar and extract to the batter as this is going to be sweet enough. 

I know you're thinking a couple things when you look at this idea and let me tell you: 
No, it's not going to be hard. 
No, it will not take a long time. 
Yes, it is probably as bad for you as it looks (just remember the mantra 'everything in moderation'). 

Crêpes with Chocolate Hazelnut Butter

          2 large eggs
          3/4 cup milk 
          1/2 cup water
          1 cup flour
          3 tablespoons melted butter
          Butter for coating the pan

          10" frying pan
          Long flat spatula (a cake spatula works well)
          Large cutting board

First whisk together the eggs, milk, water, flour, and melted butter.  Make sure the batter is smooth and combined but don't over do it. A minutes or so should be fine. 
Put the batter in the fridge for 5 minutes to rest and get any air bubbles out. This isn't a necessary step but it will help prevent your crepes from tearing in the pan.  

Heat the pan to medium, if at first you find this cooking a little too slow you can notch it up a little but it's always easier to add heat than take away. 
Coat the pan with butter and pour about 1/4 cup of batter in. 
Immediately swirl the pan around to evenly distribute the batter. 
Cook for about 30 seconds (yes it is that fast) then flip the crepe and cook for a further 10 seconds. 
Slide it out of the pan onto the cutting board to cool. 
Repeat this for the remainder of the batter. Your first few crepes will either be unsatisfactory or a complete disaster depending on your luck. It takes a little bit to get used to the heat and cooking time so allow yourself to make a few throw-a-ways.

After all the crepes are made put the hazelnut butter into a microwave safe little bowl and melt it down. High power for about 20-30 seconds should make it workable. You want it to be nice a spreadable but not a runny liquid.  

For the assembly lay our first crepe down and spread a decent amount of the hazelnut butter on it. Then place the next crepe down, so on and so forth. As you can tell from my picture I just topped it off by melting the nut butter a little more and drizzling it about. 

No comments: