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Hazelnut Crepes With Chocolate Sauce Crepes Recipe
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Roasted hazelnuts||1⁄3 Cup (5.33 tbs)|
|Dark chocolate||4 Ounce|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Coffee liqueur||2 Tablespoon (Tia Maria Or Kahlua)|
|Vanilla icecream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2443 Calories from Fat 1356
% Daily Value*
Total Fat 154 g237%
Saturated Fat 67.5 g337.5%
Trans Fat 0.1 g
Cholesterol 622.5 mg
Sodium 684.8 mg28.5%
Total Carbohydrates 224 g74.8%
Dietary Fiber 14.4 g57.5%
Sugars 158.7 g
Protein 40 g80.8%
Vitamin A 52.4% Vitamin C 5.9%
Calcium 65.8% Iron 75.2%
*Based on a 2000 Calorie diet
Beat until smooth.
Beat in remainder of milk; refrigerate 30 minutes.
Heat heavy pan, grease with butter.
Pour a thin layer of pancake batter into pan, brown on one side.
Turn, brown other side.
Turn out onto plate.
Repeat with remaining mixture.
Spread a thin layer of hazelnut filling over each crepe, fold into triangles.
Place crepes, slightly overlapping, in lightly greased ovenproof dish.
Cover, bake in moderate oven 15 minutes or until heated through.
To serve, arrange crepes on serving plate, top with a scoop of icecream, pour sauce over.
Filling Combine softened butter, chopped hazelnuts and sifted icing sugar; mix well.
Sauce Place butter and chocolate in saucepan, stir over moderate heat until melted.
Add sifted icing sugar; mix well.
Remove from heat, add sour cream and liqueur, stir until smooth and glossy.