How to make
Ingredients
- Crepes:
- 1/3 cup (83 mL)all-purpose flour
- Pinchsalt
- 3/4 cup (188 mL)2% or whole milk
- 2large eggs
- Coffee Cream:
- 1 cup (250 mL)cold 35% whipping cream
- 2 tbsp (30 mL)sugar
- 1 tbsp (15 mL)PC® Medium Roast Instant & Microground Coffee
- Assembly:
- 1/2 cup (125 mL)PC® Crunchy Chocolate Hazelnut Spread
- 1/2 cup (125 mL)chopped PC® Milk Chocolate Toffee Hazelnuts + 8 whole Toffee Hazelnuts for garnish
- 1/2 tsp (2 mL)cocoa powder (optional)
How to make
- Step 1Crepes: Measure flour and salt into mixing bowl. Whisk in milk until smooth and lump-free. Slowly add eggs, whisking between additions, until smooth and lump free. Cover and let stand at least 20 minutes or refrigerate overnight.
- Step 2Coffee Cream: Combine cream, sugar and coffee in large mixing bowl. Whip with electric hand mixer on medium-high until mixture is thick and stiff peaks form, 2 to 3 minutes. Chill until ready to assemble.
- Step 3Preheat crepe maker to temperature setting #4, until green light turns on. Ladle 1/4 cup (60 mL) batter onto centre of hot plate. Working quickly, use the included T-shaped crepe spreader to evenly drag batter in a circular motion, spreading towards edges of plate. Cook for 1 minute, or until surface no longer looks wet and the bottom begins to brown. When edges lift easily with spatula, carefully slide spatula under one third of crepe, then flip onto other side; cook 30 seconds more. Remove to a plate and repeat with remaining batter, making a total of 5 to 6 crepes. Set aside to cool for 5 minutes.
- Step 4Assembly: Cut a piece of parchment paper to approximately 16- X 24-inches (40 X 61 cm) and place on a flat surface. Place 5 cooked crepes in a straight line overlapping each by half. Smear chocolate hazelnut spread evenly over crepes, leaving a border of approximately 1-inch (2.5 cm) on all sides.
- Step 5Sprinkle chopped hazelnuts over chocolate spread. Reserve 1/2 cup (125 mL) coffee cream and set aside for garnish. Evenly spread remaining coffee cream over hazelnuts. Tuck in sides of crepes and starting from the bottom, roll crepes tightly toward top, taking care to keep sides tucked in. Spread reserved coffee cream over outside of cake. Sift cocoa powder (if using) overtop and garnish with additional whole hazelnuts. Chill 3 to 4 hours and use a serrated knife to slice.
- Try this: If you don’t have a crepe maker, use a greased 8-inch non-stick pan instead. For a twist, make this recipe into a double chocolate crepe roll by adding 1 tbsp cocoa powder to the crepe batter. Simply mix it into the flour and salt before adding in the wet ingredients.
