INGREDIENTS

INSTRUCTIONS

Separate recipes in this series.  To toast hazelnuts: Bake in a 300F.
oven, shaking several times, until  skins darken, loosen and crack,
about 15 minutes. Cool slightly,  transfer to a towel. Fold towel to
encase, rub vigorously to loosen  the skins. Remove and discard as much
of the skin as possible.  Transfer skins to blender or food processor.
Pulse on/off until finely  chopped.  Crepes: Combine milk, Frangelico,
vanilla and almond extracts and eggs  until blended. Add flour al at
once and beat until smooth and all of  the flour has been absorbed.
Beat in the hazelnuts, butter and sugar.  Cover and refrigerate at
least two hours, but preferably overnight.  Return batter to room
temperature.  Heat crepe pan until water spits across. Lightly oil and
heat until  hot. Remove pan from heat, pour in 1/4 cup batter and swirl
quickly  to coat bottom. Return pan to heat.  Cook until crepe is
golden brown on bottom; turn and cook other side.  Transfer to plate,
separating crepes with waxed paper. Repeat with  remaining batter,
oiling pan as needed.  The crepes can be prepared to this point ahead
of time. Rewarm by  removing waxed paper, wrapping in tin foil and
baking in a preheated  350F. oven on a cookie sheet for about 15
minutes.  Quickly roll warm crepes around small scoops of ice cream.
Serve with  one or both of the sauces.  New Country Fare: Glorious
Liqueurs Edited by Mary Aurea Morris ISBN:  0-9627403-1-4 Formatted by
Carolyn Shaw 3-96..  Date: Thu, 20 Jun 1996 20:07:54 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)  MM-Recipes Digest V3 #172  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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