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Ricotta & chocolate hazelnut crepe stack
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Elevate classic chocolate-filled crepes with layers of creamy, nutty goodness.
Ingredients:
- 1 x 400g pkt frozen French Style Crepes, thawed
- 360g (1 cup) chocolate hazelnut spread
- 60g dry-roasted hazelnuts, coarsely chopped
- 300g fresh ricotta
- Icing sugar mixture, to dust
Instructions:
- Lay 1 crepe on a plate and generously spread 90g (1/4 cup) of hazelnut spread. Top with a sprinkle of dry-roasted hazelnuts.
- Lay another crepe on a cutting board and generously spread one-third of the ricotta over it. Carefully place the ricotta-covered side face up on the hazelnut mixture layered crepe.
- Continue layering the remaining crepes, hazelnut spread, dry-roasted hazelnuts, and ricotta, ending with a final crepe on top.
- Sprinkle with powdered sugar and cut into wedges for serving.
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