Hazelnut & chocolate crepe stack
A crêpe is a type of very thin, cooked pancake
usually made from wheat
The word, like the pancake itself, is of French origin,
deriving from the Latin
crispa, meaning "curled." While crêpes originate from Brittany,
a region in the northwest of France, their consumption is nowadays widespread in France and is
considered the national dish. In Brittany,
crêpes are traditionally served with cider. For the chocoholic
this is a delicious recipe to enjoy with family and friends.
- 2 quantities of the basic crepe
recipe (see related recipe)
- 100g hazelnuts
- 250g spreadable cream cheese
- 1/4 cup (85g) strawberry jam
- 1 cup (260g) Nutella
- 200g good quality dark
- 3/4 cup (185ml) thickened cream
- Strawberries, halved
- 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.
- 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.
- 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.
chocolate sauce over the crepe stack and top with halved strawberries. Cut
crepe stack into wedges to serve.
Basic Crepe recipe
- 1 cup (150g) plain flour
- 1 tsp caster sugar
- 240ml milk
- 2 eggs
- Place ingredients in
a food processor or blender with a pinch of salt.
- Blend until smooth,
then strain into a jug. Cover and set aside to rest for 30 minutes at room
- Dip a piece of paper
towel in melted butter and use to brush base of a 16cm non-stick crepe pan
or frypan over medium heat. When hot, pour in just enough batter to cover
- Tilt pan so batter covers base in a thin film and pour any
excess back into the jug. Cook crepe for about 1 minute until underside is
golden, then use a metal spatula to flip. Cook other side for just under a
minute until golden.
- Transfer to a plate
and cover with foil to keep warm. Repeat for remaining crepe mixture,
stacking crepes on the plate