About This Recipe
Delicious mille-feuille-style crepes in a chocolate and hazelnut recipe for even more pleasure!
Ingredients
At Oliviers&Co
Everyday Olive Oil
Hazelnut & Chocolate Cream
At the market
8.8 oz flour
16.9 fl.oz milk
3 eggs
7.05 oz hazelnuts
3.5 oz butter
0.7 oz sugar
3.3 fl.oz whipping cream
Directions
Mix the flour, milk, eggs and 1 tbsp of olive oil in a bowl. Mix well to avoid lumps.
Cook in a slightly buttered crepe pan.
Preheat oven to 356°F.
Melt the butter in a bain-marie. In a bowl, add the melted butter and 5 tbsp of hazelnut & chocolate cream. Mix until smooth. Add the sugar and mix again.
Roughly chop the hazelnuts.
Arrange a crepe, a layer of hazelnut cream and a few hazelnut pieces in a buttered mold. Repeat until you reach the height of the mold.
Place in the oven for around ten minutes.
Meanwhile, melt the remaining hazelnut & chocolate cream in a bain-marie. Add the whipping cream and mix until you obtain a slightly syrupy but liquid texture.
Unmould the mille-crepe and place on a wire rack. Pour over the hazelnut & chocolate cream and whipping cream mixture. Leave to harden, then decorate with a few hazelnut pieces.