Super easy, super delicious. Perfect for breakfast, dessert or anything(and everything) in between.
Serve 8- 10
4 free-range eggs
500 ml milk
150g Carboor Harvest Hazelnut flour
25g Cacao powder
2 tablespoons caster sugar
25g unsalted butter
50g Roasted hazelnuts, roughly `chopped
pinch of salt
1 cup thicken cream
1 cup dark melting chocolate
1 cup Carboor Harvest Hazelnut butter
Whisk the eggs, milk and sugar together, then gradually stir in the hazelnut flour.
Melt the butter in a small saucepan over medium heat until it bubbles and becomes light brown.
Preheat a 10inch crepe pan over medium heat. Melt 1 cube of butter in the pan. Add ¼ cup of batter and quickly tilt the pan to form an even coating. As the pancake set, little bubbles will appear on the surface and base should be a light golden-brown. Flip and cook for a further 1 minutes. Transfer the crepe top a plate and repeat with the remaining batter.
For the filling, Pour the thicken cream into a saucepan until almost boil. Remove from heat, pour dark chocolate into cream mixture stir until combine. Set a side to almost cool, stir in the Hazelnut butter into the cream mixture.
Spread each crepe with 3 tablespoon of Hazelnut cream mixture. Fold the crepe in a triangle shape. Repeat with remaining ingredients. Sprinkle chopped roasted hazelnut on top of each crepe to serve. Enjoy!