- Step 1
Place 1 crepe on a serving plate and spread with 90g (1/4 cup) of the hazelnut spread. Sprinkle with one-quarter of the dry-roasted hazelnut.
- Step 2
Place another crepe on a chopping board and spread with one-third of the ricotta. Place, ricotta side-up, on top of the crepe with hazelnut mixture.
- Step 3
Repeat with the remaining crepes, hazelnut spread, dry-roasted hazelnut and ricotta, finishing with a crepe.
- Step 4
Dust with icing sugar and cut into wedges to serve.