Warm Crepes with Lemon Zest and Hazelnut Brown Butter

• 2 extra-large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• About 5 tablespoons unsalted butter, melted
• 1 teaspoon finely grated lemon zest
• 2 tablespoons Frangelico liqueur
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• Hazelnut cream (recipe follows)
• Hazelnut brown butter (recipe follows)
• 4 ounces blanched hazelnuts
• 1/2 cup confectioners sugar
• Healthy pinch of kosher salt
• 2 tablespoons all-purpose flour
• 6 tablespoons unsalted butter, softened
• 1 extra-large egg
• 1 extra-large egg yolk
• 1 tablespoon Frangelico liqueur
• 2 ounces blanched hazelnuts
• 1 1/2 teaspoons granulated sugar
• 2 tablespoons Frangelico liqueur
• 8 tablespoons (1 stick) unsalted butter
• 1/4 teaspoon kosher salt

1. Whisk the eggs, milk, cream, 2 tablespoons melted butter, lemon zest, and Frangelico together in a medium bowl.
2. Sift the flour and sugar into a large bowl, and stir in the salt.
3. Make a well in the center of the dry ingredients.
4. Slowly pour the liquid into the well, whisking all the time at the center.
5. Once the batter starts to incorporate, slowly bring in more dry ingredients, working from the center out.
6. Cover the bowl, and let the batter rest in the refrigerator at least 2 hours or overnight.
7. Preheat the oven to 400F.
8. Heat two black iron crepe pans or 6-inch nonstick pans over medium heat.
9. Swirl about 1/2 teaspoon butter in each pan, and when it foams, swirl in 2 tablespoons crepe batter, moving the pan to coat the bottom with a thin layer of batter.
10. Cook the crepe 30 seconds or so, until the edges are golden brown.
11. Flip the crepe over and cook another 30 seconds on the second side.
12. The crepes should be thin and lacy.
13. Remove the crepes from the pans onto a warm plate.
14. Stack the crepes as you go, keeping them covered with a towel.
15. Repeat until you have twelve crepes.
16. Lightly butter a baking sheet.
17. Place the crepes on a work surface with the pretty, brown lacy sides down.
18. Spoon 1 tablespoon hazelnut cream onto the lower-right quadrant of each crepe.
19. Fold the crepes loosely in half over the hazelnut cream, and then fold them again, loosely into quarters (with the unfilled quarter on top).
20. Top each crepe with a teaspoon of hazelnut cream, and place them all on the buttered baking sheet.
21. Bake the crepes in the oven 6 to 8 minutes, until they start to crisp around the edges.
22. Arrange the crepes on a large warm platter, and spoon the hazelnutbrown butter sauce over them.
23. Place the hazelnuts, sugar, and salt in a food processor, and pulse until finely ground.
24. Add the flour, butter, egg, egg yolk, and Frangelico.
25. Pulse until completely combined.
26. Preheat the oven to 375F.
27. Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, until theyre golden brown and smell nutty.
28. When the nuts have cooled, chop them coarsely.
29. Dissolve the sugar in the Frangelico in a small bowl.
30. Cook the butter in a medium saucepan over medium heat about 5 minutes, shaking the pan occasionally, until the butter browns and smells nutty.
31. Once the butter has browned, remove the pan from the heat and wait a minute or two.
32. Add the nuts, salt, and the Frangelico mixture, making sure to scrape all the Frangelico and sugar into the pan.
33. (Be careful, the butter might foam up a little, and its very hot.)
34. Two things about your crepe pan are extremely important: temperature and seasoning.
35. The pan needs to be hot enough that the batter starts cooking immediately but not so hot that the crepes burn.
36. A thin film of butter will season the pan so the crepes cook evenly and dont stick.
37. Often one or two practice crepes are needed; the fat in the batter will create the seasoning while letting you see if the pans temperature needs adjustment.
38. You can make the crepe batter and the hazelnut cream a day ahead.
39. (You must make the batter at least 2 hours ahead.)
40. Fill the crepes an hour or so ahead, and then pop them in the oven just before serving.

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Taken from www.epicurious.com/recipes/food/views/warm-crepes-with-lemon-zest-and-hazelnut-brown-butter-391029 (may not work)