Name: Chocolate Hazelnut Crepes with Raspberries
Prep time: 20 min
Total time: 20 min
Ingredients: 1 lb Lactancia Regular Cream Cheese, softened and cubed; 1 cup (7 oz) granulated sugar; 1/3 cup (1 oz) cocoa powder; 1/4 cup (2 oz) Frangelico liqueur (optional); 1 tbsp (0.5 oz) vanilla extract; 24 Crepes Dutch Plain 7 inch; 3 cups (15 oz) fresh raspberries; 1 1/2 cups (12 oz) prepared chocolate sauce; 1 1/2 cups (5.3 oz) chopped toasted hazelnuts; 1/4 cup (0.8 oz) cocoa powder; 1/4 cup (0.6 oz) icing sugar

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Chocolate Hazelnut Crepes with Raspberries

Author: Chef Connexion
Total Time: 20 minutes
Yield: 12 Servings 1x

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Description

A few ingredients come together in no time to create an indulgent yet simple dessert that everyone will love!

Ingredients

Scale

Filling:

1 lb Lactancia Regular Cream Cheese, softened and cubed
1 cup (7 oz) granulated sugar
1/3 cup (1 oz) cocoa powder
1/4 cup (2 oz) Frangelico liqueur (optional)
1 tbsp (0.5 oz) vanilla extract

Assembly:

24 Crepes Dutch Plain 7 inch
3 cups (15 oz) fresh raspberries
1 1/2 cups (12 oz) prepared chocolate sauce
1 1/2 cups (5.3 oz) chopped toasted hazelnuts
1/4 cup (0.8 oz) cocoa powder
1/4 cup (0.6 oz) icing sugar

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Instructions

Filling: Beat cream cheese until smooth; beat in sugar until well combined. Beat in cocoa powder, Frangelico (if using) and vanilla. Filling can be used immediately or covered tightly and refrigerated for up to 3 days.
Assembly (To Order, 1 portion): Arrange 2 crepes on clean work surface. Dollop 2 tbsp filling on one side of each crepe. Fold in half, then fold again, to create triangles. Place crepes on serving plate, overlapping slightly.
Top with 1/4 cup raspberries. Drizzle with 2 tbsp chocolate sauce. Sprinkle with 2 tbsp chopped hazelnuts. Dust with 1 tsp cocoa powder and 1 tsp icing sugar.