Yield - 3 servings
For the Crepes:
- 1 tbsp butter
- 40 g Classic Dark Chocolate
- 1 cup milk
- 2 eggs
- 1/4 cup sugar
- 1 tsp vanilla
- 1 cup flour
For the Chocolate Hazelnut Filling:
- 100 g cream cheese, softened
- 2 Hedgehogs
- 1 banana, sliced
For the Dark Chocolate Syrup:
- 3 Classic Dark Chocolates, chopped
- 3 1/2 tbsp butter or margarine
- 1/4 cup corn oil
For the Topping:
- 1 1/2 cups of fresh or frozen raspberries, pureed
- Whipped cream for garnish
For the Crepes:
- Heat butter and chocolate until melted, then add the remaining ingredients. Mix until blended.
- Strain into pitcher and let stand for 30 minutes. Consistency of batter should be like thin cream.
- Add a little water or milk if it appears too thick.
- Heat 8-inch pan on medium heat with a little oil.
- Pour 1/3 of batter into pan and cook for about a minute and a half.
- Flip crepe over and cook for an additional minute. Repeat with remainder of batter for two more crepes.
For the Chocolate Hazelnut Filling:
- Melt Hedgehogs in microwave in 10 second bursts or in a double boiler.
- Mix melted Hedgehogs with cream cheese until blended well.
- Thinly slice banana and set aside.
For the Dark Chocolate Syrup:
- Gently heat dark chocolate and butter or margarine either using a microwave or double boiler until completely melted.
- Stir in corn oil.
- The chocolate syrup will last about two weeks in the refrigerator.
- Heat syrup slightly before each use. (Also great for other desserts and ice cream!)
For the Topping:
- Drizzle half a plate with chocolate syrup.
- Place one crepe on the plate ensuring half the crepe lies on drizzled side, half on the other.
- Spread hazelnut filling on the half of the crepe plated on the chocolate drizzle, followed by sliced banana.
- Fold the non-drizzled side of the crepe over the filling, and dress with raspberries and whipping cream.
- Drizzle entire plate with chocolate syrup and enjoy!