Chocolate Hazelnut Crepes with Raspberries

A few ingredients come together in no time to create an indulgent yet simple dessert that everyone will love!

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Serves: 12​
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Ingredients

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:

1. 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.

2. 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.

3. 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.

Tips:

• Substitute strawberries, bananas, peaches or figs for raspberries.   
• Add a dollop of whipped cream for an extra-indulgent presentation. 
• Alternatively, stack 16 crepes with a thin layer of the filling in between, to create a simple show-stopping cake. Slice and serve with the same garnishes.

Nutrition Facts

Per 1/12 of recipe

Calories 470

Fat 24g

Saturated Fat 9g

Trans Fat 0.3g

Cholesterol 55mg

Sodium 370mg

Carbohydrate 57g

Fibre 5g

Sugars 36g

Protein 9g

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