Dec 3, 2012
These delectable crêpes filled with chocolate hazelnut spread and topped with orange-flavoured whipped cream will instantly transport you to Paris!
3 eggs, room temperature
2 cups milk, room temperature
1 3/4 cups all-purpose flour
1 tsp. orange zest
2 tbsp. vegetable oil or melted butter, for batter
Pinch of salt
Vegetable oil, as needed, for cooking crêpes
1/2 cup whipping cream (35%)
1 tbsp. icing sugar
1/2 cup hazelnut chocolate spread, or to taste
2 tbsp. chopped hazelnuts, for garnishing (optional)
Icing sugar, for garnish (optional)
Handful raspberries, for garnishing (optional)
To make crêpe batter: Add eggs, milk, flour, orange zest, vegetable oil, sugar and salt to blender. Pulse until smooth. Alternatively, whisk batter by hand. Let batter rest in fridge for 30 minutes.
Heat 8-inch crêpe pan or non-stick pans over medium heat. When pan is hot. Light brush with oil.
Check the consistency of the batter. It should be the consistency of cream, thin the batter with 1 to 2 tbsp. of water, as needed. Pour a ladleful of the batter into the pan, swirling the pan to ensure only a thin layer of batter covers the surface of the pan, and pouring any excess batter back into the bowl.
Cook crêpes until set and lightly golden brown, about 1 to 2 minutes. Flip and cook until lightly golden brown, about another 1 minute. Makes about 8 crêpes.
Whip cream to stiff peaks. Stir in icing sugar and orange liqueur. Set aside.
Spread some hazelnut chocolate spread onto each crêpe. Fold each in quarters and serve 2 per person. Garnish with the orange-flavoured whipped cream, hazelnuts, raspberries and dust with icing sugar.
Yield: 4 servings.