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Hazelnut and chocolate crepe stack
Hazelnut and chocolate crepe stack
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Prep Time:
100 minutes
Cook Time:
45 minutes
Total Time:
145 minutes
Indulge in decadent chocolate hazelnut and strawberry cream crepe cake.
Ingredients:
  • A pinch of salt
  • 310ml milk
  • 15g butter, melted
  • 50g hazelnuts
  • 125g spreadable cream cheese
  • 40g strawberry jam
  • 130g nutella
  • 100g good quality dark chocolate, chopped
  • 90ml thickened cream
  • Strawberries, halved
Instructions:
  • In a large mixing bowl, combine 1 cup (150g) sifted plain flour and a pinch of salt, then create a well in the center. Whisk together 2 eggs, 1 1/4 cups (310ml) milk, and 15g melted butter, and pour into the well.
  • Gradually whisk the milk mixture into the flour until smooth and well combined. Cover and refrigerate for 30 minutes.
  • Preheat a 18-20cm crepe pan or small frying pan over medium heat and lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan, swirl to coat the base, and cook for 2 minutes until golden and lacy. Flip and cook for another 30 seconds. Transfer to a plate and continue with the rest of the batter.
  • Preheat your oven to 180C. Roast hazelnuts on a baking tray for 5-8 minutes until golden. Then, easily remove the skins by rubbing them in a clean tea towel before roughly chopping them. Finally, mix spreadable cream cheese with strawberry jam.
  • Spread Nutella over half of the crepes and sprinkle with hazelnuts. Spread the remaining crepes with strawberry cream. Layer hazelnut crepes and strawberry crepes alternately on a plate, finishing with a plain one. Cover and refrigerate for 1 hour before serving.
  • In a saucepan, gently melt chopped high-quality dark chocolate with thickened cream over medium heat until smooth. Pour the velvety chocolate sauce over the crepe tower and garnish with halved strawberries. Slice into wedges before serving. Enjoy!

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