HAZELNUT CREPES WITH MAPLE FLAMBEED APPLES

Steps:

• 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.;
• 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.