Hazelnut Crepes With Peaches

By Sophia Young

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Make the most of beautiful fresh fruit in these dessert crepes.

All you have to do is throw all your ingredients of Hazelnut Crepes With Peaches

  1. 2 tablespoons ground hazelnuts
  2. 150g (1 cup) self-raising flour
  3. 1/4 teaspoon ground cinnamon
  4. 2 teaspoons caster sugar
  5. 1 egg, lightly beaten
  6. 450ml milk
  7. 20g unsalted butter, melted, plus extra, to cook
  8. Icing sugar, to dust
  9. 500g mascarpone
  10. 3 tablespoons honey
  11. 1 teaspoon finely grated orange zest
  12. 4 peaches
  13. 1 lemon, juiced
  14. 120g raspberries
  15. 1 tablespoon Frangelico liqueur

The instruction how to make Hazelnut Crepes With Peaches

  1. For crepes, sift ground hazelnuts, flour, cinnamon, sugar and a pinch of salt into a bowl. Make a well in the centre and gradually whisk in combined egg and milk to form a smooth batter, then whisk in butter. Cover and stand batter at room temperature for 30 minutes.
  2. Meanwhile, for filling, combine mascarpone, 1 tablespoon honey and orange zest. Refrigerate until needed.
  3. Blanch peaches in a saucepan of simmering water for 30 seconds, transfer to a bowl with lemon juice, roll to coat in juice, then leave to cool. Peel cooled peaches, halve, remove stones and cut flesh into 1cm pieces.
  4. Melt a little extra butter in a 17cm crepe pan over medium heat, add 2 tablespoons batter, swirl to coat base of pan and cook over medium heat until lightly browned underneath. Turn and cook for a further minute or until lightly browned. Repeat with extra butter and batter, stacking crepes as you make them.
  5. Melt a little more butter in a frying pan and saute peaches for 1 minute, add raspberries, remaining honey and liqueur, and toss to combine.
  6. To serve, spread each crepe with 2 tablespoons mascarpone mixture, top with fruit mixture, fold into quarters and dust liberally with icing sugar.

Nutritions of Hazelnut Crepes With Peaches

fatContent: 652.47 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 28 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 31 grams sugar
cholesterolContent: 12 grams protein

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