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Chocolate Hazelnut Crepes with Raspberry Puree and Dark Chocolate Drizzle


Crepes

Ingredients

Instructions

  1. Heat butter and chocolate until melted then add the remaining ingredients, mixing until blended.
  2. Strain into to jug and let stand for 30 minutes. Consistency of batter should be like thin cream.
  3. Add a little water or milk if it appears too thick.
  4. Heat 8-inch pan on medium heat with a little oil.
  5. Pour 1/3 of batter into pan and cook for about a minute and a half.
  6. Flip crepe over and cook for an additional minute. Repeat with remainder of batter for two more crepes.

Chocolate Hazelnut Filling:

Ingredients

Instructions

  1. Melt the Hedgehogs in microwave then blend with room-temperature cream cheese until smooth.

Dark Chocolate Syrup

Ingredients

Instructions

  1. Gently heat dark chocolate and butter or margarine either using a microwave or double boiler until completely melted.
  2. Stir in corn oil.
  3. The chocolate syrup will last about two weeks in the refrigerator.
  4. Heat syrup slightly before each use. (Also great for other desserts and ice cream!)

P.S. The chocolate syrup will last about two weeks in the refrigerator.

Topping

Ingredients

  • 1 1/2 cups of fresh or frozen raspberries, pureed
  • Whipped cream for garnish

Plating Instructions

  1. Drizzle half a plate with Purdys' Chocolate syrup.
  2. Place one crepe on the plate ensuring half the crepe lies on drizzled side, half on the other.
  3. Spread hazelnut filling on the half of the crepe plated on the chocolate drizzle, followed by sliced banana.
  4. Fold the non-drizzled side of the crepe over the filling, and dress with raspberries and whipping cream.
  5. Drizzle entire plate with more Dark Chocolate Syrup. Enjoy your decadent treat!

Yield - 3 Crepes


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