French crepes
25
- Makes1 Servings
French crepes. Photo, Roberto Caruso.
Ingredients
200 g raw, unsalted hazelnuts, or filberts, about 1 1/2 cups
56 g semi-sweet chocolate, melted
2 tbsp honey
FOR FRENCH CREPES:
ready-made crepes
bananas
whipped cream
Instructions
To make Chocolate-hazelnut butter: Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks.
To make French crepes: Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.