Crepe Tort Recipe
Ingredients
1 1/2 cups commercial hazelnut chocolate spread
3 tbsp lemon peel
1 tbsp butter
1 cup hazelnuts or walnuts, chopped
1/2 cup brown sugar
6 crepes
6 chocolate crepes
1 cup sour cream or plain yogurt
Directions
In a bowl, mix spread and lemon peel.
Set aside.
In a frying pan, melt butter.
Add hazelnuts and brown sugar.
Mix until brown sugar has melted and caramelized.
Set aside.
Lay a plain crepe over a dessert platter.
Cover with 2 tbsp (30 mL) hazelnut spread mixture, then 2 tbsp (30 mL) caramelized mixture.
Top with a chocolate crepe.
Repeat this way until all crepes have been stacked.
Cover tort with sour cream.
Set aside.
In a frying pan, melt butter.
Add hazelnuts and brown sugar.
Mix until brown sugar has melted and caramelized.
Set aside.
Lay a plain crepe over a dessert platter.
Cover with 2 tbsp (30 mL) hazelnut spread mixture, then 2 tbsp (30 mL) caramelized mixture.
Top with a chocolate crepe.
Repeat this way until all crepes have been stacked.
Cover tort with sour cream.
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