from the kitchen: Hazelnut Crepe with Fresh Berries

When berry season arrives, we find as many excuses as we can to include them on the menu at the girl & the fig!

Hazelnut Crepe with Fresh Berries

Makes 4-6 crepes

Crepes

• 1 egg

• 1/2 cup sugar

• 1/4 cup all-purpose flour, sifted

• pinch of salt

• 2 tablespoons butter, melted

• 1/2 teaspoon vanilla extract

• 1/2 cup milk

• 2 tablespoons butter, for frying

In a large bowl, mix together the eggs, sugar, flour, salt, melted butter, and vanilla extract. Gradually pour in the milk, whisking constantly. Let mixture rest for 20 minutes.

Heat knob of butter in a skillet over medium high heat. Pour in a ladleful of batter and quickly tilt the pan so the batter just covers the bottom of the pan (it must not be too thick). Let it cook for about 2 minutes on 1 side, then flip it and cook the other side for about 1 minute.

Repeat with remaining batter, stacking the cooked crepes on a warm plate.

Hazelnut Filling

• 4 oz hazelnuts, lightly toasted

• 1/2 cup powdered sugar

• pinch of salt

• 2 tablespoons all-purpose flour, sifted

• 3 oz butter, softened

• 1 egg

• 1 egg yolk

• 1 tablespoon Frangelico

Blend hazelnuts, sugar, and salt in a food processor. Add flour, butter, egg, yolk, and Frangelico and blend completely until combined.

Mixed Berries

• 1/2 cup simple syrup (1/4 cup sugar & 1/4 cup water)

• 1/2 cup strawberries

• 1/2 cup blueberries

• 1/2 cup raspberries

• 1/2 cup blackberries

• 1 tablespoon mint, torn

Heat 1/4 cup of sugar with 1/4 of water until the sugar is melted completely into a simple syrup. Toss berries in a bowl with the simple syrup and torn mint. Reserve for topping finished crepes.

To Serve

Spread hazelnut filling evenly over each crepe. Fold crepe in half then into a triangle.

Heat folded crepe in a skillet until warmed through. Place crepe on a plate and spoon reserved berries on top.