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Hazelnut crepes with coffee ice cream - glorious liqueurs

Hazelnut crepes with coffee ice cream - glorious liqueurs comes together with Milk, Vanilla, Flour, Unsalted Butter Melted, and Coffee Ice Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 1 cup
• 3 tbsp
• 1 pt

Method (preview)

1. 1

   Bake in a 300F. oven, shaking several times, until skins darken, loosen= and crack, about 15 minutes.

2. 2

   Cool slightly, transfer to a towel.

3. 3

   Fold towel to encase, rub vigorously to loosen the skins.

4. 4

   Remove and discard as much of the skin as possible.

5. 5

   Crepes: Combine milk, Frangelico, vanilla and almond extracts and eggs until blended.

6. 6

   Add flour al at once and beat until smooth and all of the flour has been absorbed.

7. 7

   Beat in the hazelnuts, butter and sugar.

8. 8

   Cover= and refrigerate at least two hours, but preferably overnight.

9. 9

   Heat crepe pan until water spits across. Lightly oil and heat until hot.

10. 10

    Remove pan from heat, pour in 1/4 cup batter and swirl quickly to coat bottom. Return pan to heat.

11. 11

    Cook until crepe is golden brown on bottom; turn and cook other side.

12. 12

    Transfer to plate, separating crepes with waxed paper. Repeat with remaining batter, oiling pan as needed.

13. 13

    Quickly roll warm crepes around small scoops of ice cream. Serve with one or both of the sauces.