Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the charming streets of France! These extraordinary Hazelnut Chestnut Crepes with Brie and Burnt Honey are not just a recipe—they're a gastronomic revelation that promises to elevate your home cooking from ordinary to extraordinary. Imagine delicate, lacy crepes crafted with rich chestnut and hazelnut flours, embracing creamy brie, and drizzled with a mesmerizing burnt honey sauce that will make your senses dance with delight!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup chestnut flour
- 1/2 cup hazelnut meal
- 2 large eggs
- 1 1/2 cups milk
- 1/4 tsp salt
- 2 tbsp melted butter
- 8 oz brie cheese
- 1/4 cup honey
- 1 tbsp lemon juice
Instructions
- In a large mixing bowl, combine chestnut flour, hazelnut meal, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution of ingredients.
- Create a well in the center of the dry ingredients. Crack the eggs into the well and begin to slowly incorporate them into the flour mixture using a whisk.
- Gradually pour in the milk while continuously whisking, ensuring a smooth, lump-free batter. Add melted butter and continue mixing until the crepe batter is silky and has a consistent texture.
- Let the batter rest at room temperature for 15 minutes, which allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes.
- Heat a non-stick skillet or dedicated crepe pan over medium heat. Lightly brush with additional melted butter to prevent sticking.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating to spread the batter into a thin, even circle.
- Cook each crepe for about 1-2 minutes until the edges become golden and slightly crisp. Carefully flip and cook the opposite side for an additional 30-45 seconds.
- Meanwhile, prepare the burnt honey by heating honey in a small saucepan over medium heat. Cook until it begins to darken and develop a rich, caramelized flavor, stirring occasionally to prevent burning.
- Add lemon juice to the burnt honey and remove from heat, which will help balance the sweetness and add complexity to the sauce.
- Once crepes are cooked, layer thin slices of brie cheese onto each warm crepe. The residual heat will help melt the cheese slightly.
- Drizzle the burnt honey sauce generously over the cheese-topped crepes, allowing it to cascade down the sides.
- Fold or roll the crepes, garnish with additional toasted hazelnuts if desired, and serve immediately while warm and fragrant.
Tips
- Rest Your Batter: Never skip the 15-minute resting period. This allows flour to hydrate and creates smoother, more tender crepes.
- Temperature Control: Use medium heat to prevent burning and ensure even cooking. A non-stick pan or dedicated crepe pan is crucial.
- Batter Consistency: Your crepe batter should be thin and smooth, similar to heavy cream. If too thick, gently whisk in a little extra milk.
- Swirling Technique: Practice a quick, circular motion when spreading batter to create thin, even crepes.
- Keep Crepes Warm: Stack cooked crepes between parchment paper and cover with a clean kitchen towel to maintain temperature and prevent drying.
- Honey Caramelization: Watch burnt honey closely—it can quickly go from caramelized to burnt. Remove from heat as soon as it reaches a deep amber color.
- Cheese Melting: Let the warm crepe do the work of slightly melting the brie for optimal texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
