A few ingredients come together in no time to create an indulgent yet simple dessert that everyone will love!
Author:Chef Connexion
Prep Time:20
Total Time:20 minutes
Yield:12 Servings 1x
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
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.