Emily Luchetti

Chocolate Hazelnut Crêpes

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
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By Emily Luchetti

Published 1993

  • About

The richness of chocolate and mascarpone combined with the crunchy filling and warm sauce makes this a perfect winter dessert.

Ingredients

  • 2 ounces hazelnuts, toasted, skinned, and coarsely chopped
  • 8 ounces mascarpone
  • ¼

Method

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. Pl