Hazelnut Crepes With Chocolate Sauce Crepes
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Roasted hazelnuts||1⁄3 Cup (5.33 tbs)|
|Dark chocolate||4 Ounce|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Coffee liqueur||2 Tablespoon (Tia Maria Or Kahlua)|
|Vanilla icecream||1⁄2 Cup (8 tbs)|
Sift flour into bowl, add eggs, oil, salt and 2 tablespoons milk.
Beat until smooth.
Beat in remainder of milk; refrigerate 30 minutes.
Heat heavy pan, grease with butter.
Pour a thin layer of pancake batter into pan, brown on one side.
Turn, brown other side.
Turn out onto plate.
Repeat with remaining mixture.
Spread a thin layer of hazelnut filling over each crepe, fold into triangles.
Place crepes, slightly overlapping, in lightly greased ovenproof dish.
Cover, bake in moderate oven 15 minutes or until heated through.
To serve, arrange crepes on serving plate, top with a scoop of icecream, pour sauce over.
Filling Combine softened butter, chopped hazelnuts and sifted icing sugar; mix well.
Sauce Place butter and chocolate in saucepan, stir over moderate heat until melted.
Add sifted icing sugar; mix well.
Remove from heat, add sour cream and liqueur, stir until smooth and glossy.