Crepes with Nut Sauce
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Ground hazelnuts||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Sift the flour, salt and sugar into a bowl.
Make a well and add the egg and half the milk.
Beat until smooth, then gradually beat in the remaining milk and 1 teaspoon oil.
Mix together half the hazelnuts, 5 tablespoons cream and half the confectioners' sugar.
This filling should be thick.
Heat a little of the remaining oil in a 10-inch crepe pan.
Spoon in a quarter of the batter and tip to cover the pan.
Cook for 1 minute, then turn over and cook for about 30 seconds.
Slide out of the pan and keep hot while you cook the remaining three crepes in the same way.
Spread the crepes with the hazelnut filling and roll up.
Arrange on a warmed serving dish.
Gently heat the remaining hazelnuts, cream and confectioners' sugar in a saucepan, and pour over the crepes.