1:40

To Prep

0:45

To Cook

8

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

6

SERVINGS

5

AVG RATING

(2 Members)

Hazelnut and chocolate crepe stack

Ingredients
    • Method
    • Related Recipes
    1. 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.

    2. 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.

    3. 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.

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