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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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