HAZELNUT CREPES WITH ICE CREAM AND CHOCOLATE SAUCE 

HAZELNUT CREPES 

• ½ cup plain flour

•  ½ cup ground hazelnuts 

• 3 eggs 

• 2 teaspoons oil 

• 1/4 cup milk 

HAZELNUT PRALINE ICE CREAM 

• 1 litre carton vanilla ice cream 

• ½ cup sugar 

• ½ cup roasted hazelnuts 

CHOCOLATE SAUCE 

• 15g butter

•  125g dark cooking chocolate 

• 2 eggs 

• 2 tablespoons sugar 

• 30g glace ginger 

• 1 tablespoon brandy 

HAZELNUT CREPES WITH ICE CREAM AND CHOCOLATE SAUCE RECIPE:

Combine flour and hazelnuts in a bowl, make well in center. Gradually beat in combined eggs, oil, and milk; stand one hour before using. Pour 2 tablespoons of batter into a hot, greased pan, toss or turn when brown underneath. Keep warm, and serve with ice cream and Chocolate Sauce.

Hazelnut Praline Icecream: Melt sugar in a pan over medium heat until golden brown, remove from heat, and add nuts. Pour mixture onto a greased oven tray; cool. Chop toffee mixture, fold into softened ice cream, return ice cream to freezer; freeze until firm. 

Chocolate Sauce: Combine butter chocolate, and egg. sugar and chopped ginger in the top part of a double saucepan stir over simmering water until the chocolate has melted, and stir in brandy 

Serves 6.

Also Read: SPINACH PANCAKES WITH RICOTTA CHEESE