Recipe - Hazelnut Chocolate Stripes

CREPES
One fourth cup Water
One fourth cup Milk
One half cup Allpurpose flour
1 pn Salt
1 lg Egg
1 tablespoon Unsalted butter; melted
2 tablespoon Frangelico
One fourth cup Chopped hazelnuts

SAUCE
2 tablespoon Unsalted butter
1 lg Granny Smith apple peeled;
cored and cut or sliced up
; into 1/4inch thick
; slices
One fourth cup Vodka
One fourth cup Maple syrup
One fourth cup Heavy cream
6 Crepes; (see above for
; recipe)
One fourth cup Toasted chopped hazelnuts

Place all ingredients except the hazelnuts in the bowl or a food processor
and process until smooth, fold in the hazelnuts. Pour the batter into a
bowl, cover and let rest in the refrigerator at least 2 hours or overnight.
Heat a 6inch nonstick crepe pan over medium to hot heat. Pour 2 tablespoons
of the batter into the pan and quickly rotate the pan; spreading a thin
layer of batter over the entire bottom. Cook the crepe for a couple of
minutes until golden brown. Invert the crepe with the edge of a knife Cook
the other side for about 30 seconds, Invert the crepe from the pan. Proceed
to make the rest of the crepes in the same manner. Stack them on a plate as
you make them.

Sauce:

Heat a large saute pan over medium high heat. Add the batter and cook
untilmelted. Add the apples and saute for 2 minutes. Add the maple syrup
and vodka and flambe

Add six crepes to the pan and baste them with the sauce until the flames
die down Add the cream and continue to cook for 1 minute or until the sauce
has thickened.

Put two crepes, folded into quarters on each plate: Top with a dollop of
whipped cream and sprinkle with chopped hazelnuts.

Yield: Serves 6

Converted by MC_Buster.

NOTES : Recipe Courtesy of Wayne Brachman of Mesa Grill

Recipe by: IN FOOD TODAY SHOW# INL098

Converted by MM_Buster v2.0l.