Chocolate Hazelnut Crepes with Raspberry Puree & Dark Chocolate Drizzle

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:

1. Heat butter and chocolate until melted, then add the remaining ingredients. Mix until blended.
2. Strain into pitcher 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.

For the Chocolate Hazelnut Filling:

1. Melt Hedgehogs in microwave in 10 second bursts or in a double boiler.
2. Mix melted Hedgehogs with cream cheese until blended well.
3. Thinly slice banana and set aside.

For the Dark Chocolate Syrup:

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!)

For the Topping:

1. Drizzle half a plate with 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 chocolate syrup and enjoy!