Baked Crêpe Rolls with Vanilla Cream and Hazelnuts

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Baked Crêpe Rolls with Vanilla Cream and Hazelnuts
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Health Score:
5,0 / 10
1 hr 45 min.


For the Crêpes
130 grams Pastry flour
2 tablespoons melted butter
250 milliliters milk
2 eggs
40 grams sugar
1 pinch salt
2 tablespoons clarified butter (for cooking crêpes)
For the Vanilla Cream Filling
½ liter milk
1 Vanilla bean
4 egg yolks
100 grams sugar
40 grams cornstarch
1 pinch salt
4 egg whites
100 grams chopped, toasted Hazelnuts
For Finishing
200 milliliters milk
1 tablespoon sugar
½ packet Vanilla sugar
2 egg yolks
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


In a bowl, beat the eggs and stir in the milk, sugar, and a pinch of salt. Stir in the flour to a smooth batter and let rest for 20 minutes.

In a nonstick crêpe pan, heat the clarified butter and add some batter. Tilt and roll the pan to coat evenly with batter. Cook on the first side until browned, turn and finish on the second side. Continue until all of the batter has been made into 8 to 12 crêpes.


For the vanilla cream filling. Cut the vanilla pod lengthwise and scrape out the vanilla seeds. In a saucepan, combine the milk and vanilla pod and beans and bring to a boil. Remove from heat.

Beat egg yolks with the sugar in a bowl until thick and light the stir in the cornstarch. Gradually add the hot milk mixture to the egg mixture, whisking constantly. Return to the saucepan, remove the vanilla pod, and cook over low heat until the cream thickens, but do not allow to boil.

Pour the vanilla cream into a bowl set over an ice water bath and whisk until cooled.

Beat the egg whites to stiff peaks. Fold the egg whites into the cooled vanilla cream.


Spoon the vanilla cream on top of the crêpes, sprinkle hazelnuts over the cream, and roll up the crêpes.


Brush a baking pan lightly with butter and arrange the crêpes in the pan side-by-side.


To finish, whisk the milk, egg yolks, sugar, and vanilla sugar together and pour over the crêpes. Gently shake the pan to settle the milk mixture evenly around the crêpes. Bake in an oven preheated to 200°C (approximately 400°F) for about 25 to 30 minutes.

To serve, remove from the oven, dust with powdered sugar, and serve immediately.