Ricotta & chocolate hazelnut crepe stack

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Ricotta & chocolate hazelnut crepe stack

  • 0:15 Prep
  • 8 Servings

Ingredients

  • 1 x 400g pkt frozen Creative Gourmet French Style Crepes, thawed
  • 360g (1 cup) chocolate hazelnut spread
  • 60g dry-roasted hazelnuts, coarsely chopped
  • 300g fresh ricotta
  • Icing sugar mixture, to dust

Method

  • 1
    Place 1 crepe on a serving plate and spread with 90g (1/4 cup) of the hazelnut spread. Sprinkle with one-quarter of the dry-roasted hazelnut.
  • 2
    Place another crepe on a chopping board and spread with one-third of the ricotta. Place, ricotta side-up, on top of the crepe with hazelnut mixture.
  • 3
    Repeat with the remaining crepes, hazelnut spread, dry-roasted hazelnut and ricotta, finishing with a crepe.
  • 4
    Dust with icing sugar and cut into wedges to serve.

Source: taste.com.au

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