• 2 ounces hazelnuts, toasted, skinned, and coarsely chopped
• 8 ounces mascarpone
• ¼ cup plus 1 teaspoon hazelnut liqueur, such as Frangelico
• 1 tablespoon sugar
• 2 tablespoons heavy (whipping) cream
• 1 cup Simple Syrup
• 3 tablespoons orange juice
• 1 teaspoon freshly squeezed lemon juice
• Pinch salt
• 2 ounces (½ stick) sweet butter
• 12 Chocolate Crêpes
• ½ cup warm Chocolate Sauce

A 12-inch sauté pan

Combine the hazelnuts, the mascarpone, 1 teaspoon of the Frangelico, the sugar, and the cream in a small bowl. Mix until combined. Set aside.

Fold the crêpes into quarters.

Heat the simple syrup, the orange juice, the lemon juice, and the salt in a large sauté pan over medium heat. Place half of the crêpes in the pan and cook them for 15 to 30 seconds, until they are warmed through. Remove them from the pan and keep them warm on a covered plate while you cook the remaining crêpes. Remove the second batch of crêpes from the pan and place them with the first batch. Add the butter to the pan and continue to cook the sauce until it begins to thicken.

Place two crêpes on each plate. Spoon some sauce over the crêpes and top with the hazelnut mascarpone cream.

Drizzle the warm chocolate sauce over the crêpes. Serve immediately.