- Related Recipes
- Step 1
Make 2 quantities of the basic crepe recipe (see related recipe). Preheat oven to 180°C. Put 100g hazelnuts on a baking tray and bake for 5-8 minutes or until roasted. Place in a clean tea towel and rub to remove skins. Roughly chop. Mix 250g spreadable cream cheese with 1/4 cup (85g) strawberry jam.
- Step 2
Use 1 cup (260g) Nutella to spread over half the crepes. Scatter with hazelnuts. Spread 7 of the remaining crepes with the strawberry cream. Put a hazelnut crepe on a plate. Top with a strawberry crepe and layer crepes alternately, finishing with the plain one. Cover and refrigerate for 1 hour.
- Step 3
Melt 200g good quality dark chocolate, chopped, and 3/4 cup (185ml) thickened cream in a saucepan. Stir over a medium heat until smooth and well combined. Drizzle chocolate sauce over the crepe stack and top with halved strawberries. Cut crepe stack into wedges to serve.