Indulge in this whole stack of crepes with layers of chocolate hazelnut and strawberry cream.
The ingredient of Hazelnut And Chocolate Crepe Stack
- 1 cup 150g plain flour sifted
- a pinch of salt
- 2 eggs
- 1 1 4 cups 310ml milk
- 15g butter melted
- 50g hazelnuts
- 125g spreadable cream cheese
- 40g strawberry jam
- 1 2 cup 130g nutella
- 100g good quality dark chocolate chopped
- 90ml thickened cream
- strawberries halved
The Instruction of hazelnut and chocolate crepe stack
- place 1 cup 150g plain flour sifted and a pinch of salt in a large mixing bowl make a well in the centre use a balloon whisk to mix together 2 eggs 1 1 4 cups 310ml milk and 15g butter melted
- pour the milk mixture into flour and whisk gradually incorporating the flour until smooth and well combined cover and refrigerate for 30 minutes
- heat an 18 20cm crepe pan or small frying pan over a medium heat lightly grease with butter pour 1 4 cup 60ml crepe batter into the pan and swirl to coat the base cook for 2 minutes or until golden and lacy turn over and cook for a further 30 seconds transfer to a plate and repeat with the remaining batter
- preheat oven to 180c put 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 spreadable cream cheese with strawberry jam
- use nutella to spread over half the crepes scatter with hazelnuts spread 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 good quality dark chocolate chopped and thickened cream in a saucepan stir over a medium heat until smooth and well combined drizzle chocolate sauce over the crepe stack and top with halved strawberries cut crepe stack into wedges to serve
Nutritions of Hazelnut And Chocolate Crepe Stack
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