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Chocolate Hazelnut Crepes Recipe

Chocolate Hazelnut Crepes with Raspberries


  • Author: Chef Connexion
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 12 Servings 1x

Description

A few ingredients come together in no time to create an indulgent yet simple dessert that everyone will love!


Scale

Ingredients

Filling:

  • 1 lb Lactancia Regular Cream Cheese, softened and cubed
  • 1 cup (7 oz) granulated sugar
  • 1/3 cup (1 oz) cocoa powder
  • 1/4 cup (2 oz) Frangelico liqueur (optional)
  • 1 tbsp (0.5 oz) vanilla extract

Assembly:

  • 24 Crepes Dutch Plain 7 inch
  • 3 cups (15 oz) fresh raspberries
  • 1 1/2 cups (12 oz) prepared chocolate sauce
  • 1 1/2 cups (5.3 oz) chopped toasted hazelnuts
  • 1/4 cup (0.8 oz) cocoa powder
  • 1/4 cup (0.6 oz) icing sugar

 


Instructions

  1. Filling: Beat cream cheese until smooth; beat in sugar until well combined. Beat in cocoa powder, Frangelico (if using) and vanilla. Filling can be used immediately or covered tightly and refrigerated for up to 3 days.
  2. Assembly (To Order, 1 portion): Arrange 2 crepes on clean work surface. Dollop 2 tbsp filling on one side of each crepe. Fold in half, then fold again, to create triangles. Place crepes on serving plate, overlapping slightly.
  3. Top with 1/4 cup raspberries. Drizzle with 2 tbsp chocolate sauce. Sprinkle with 2 tbsp chopped hazelnuts. Dust with 1 tsp cocoa powder and 1 tsp icing sugar.

Watch the instructional video:

[video src="https://chefconnexion.com/wordpress/wp-content/uploads/2020/12/Crepes_1.mp4" /]


Tips:

  • Substitute strawberries, bananas, peaches or figs for raspberries.  
  • Add a dollop of whipped cream for an extra-indulgent presentation.
  • Alternatively, stack 16 crepes with a thin layer of the filling in between, to create a simple show-stopping cake. Slice and serve with the same garnishes.