Matin des Pyrenees Hazelnut Cream
I rarely have a sweet tooth, but a happy accident has me careening toward a diabetic coma. The code for our super-stinky Spanish blue ‘Valdeon” is but one letter away from that for Basque Hazelnut Cream. No one was unhappy when the wrong item shipped! Hazelnut purée blended with a little sugar makes such a simple, flavorful sweet treat it boggles the mind. Other than just greedily spooning up whole mouthfuls of the stuff, one can also drizzle it on ice cream, spread it on salty pecorino and pair with fresh figs, bake it into popovers (Sara’s brilliant idea) or best of all, fold it into homemade crepes with a little chocolate. You’ll never go back to Nutella again! With that in mind, here’s a recipe to try (adapted from Gale Gand):
1 jar Pyrenees Hazelnut Cream (220g)
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
2 bananas, sliced
Confectioners' sugar
In a food processor, mix together the hazelnut cream, cocoa powder, and add the melted chocolate, blending well. The mixture will be thin and a little warm but will thicken as it cools. Refrigerate excess.
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
Posted by julia on February 17, 2006 in category: Gourmet Food
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