Hazelnut mille-crêpe
30mn
6pers
Modérée
Delicious mille-feuille pancakes in a chocolate and hazelnut recipe for even more deliciousness!
Ingredients
In a bowl, prepare the pancake batter by mixing the fairne, milk, eggs and 1 tbsp olive oil. Mix well to avoid lumps.
Cook in a crêpe pan.
Preheat oven to 180°C.
Melt the butter in a bain-marie. In a bowl, add the melted butter and 5 tablespoons of hazelnut & chocolate cream. Mix until smooth. Add the sugar and mix again.
Coarsely chop the hazelnuts.
Intersperse a crèpe, a layer of chocolate cream and a few hazelnut pieces in a buttered mold. Repeat until you reach the height of the mold.
Steps
In a bowl, prepare the pancake batter by mixing the fairne, milk, eggs and 1 tbsp olive oil. Mix well to avoid lumps.
Cook in a crêpe pan.
Preheat oven to 180°C.
Melt the butter in a bain-marie. In a bowl, add the melted butter and 5 tablespoons of hazelnut & chocolate cream. Mix until smooth. Add the sugar and mix again.
Coarsely chop the hazelnuts.
Intersperse a crèpe, a layer of chocolate cream and a few hazelnut pieces in a buttered mold. Repeat until you reach the height of the mold.
Oliviers & Co
Genève & Lausanne
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