Chocolate

Mocha crepes with choc-hazelnut cream

Name: Mocha crepes with choc-hazelnut cream recipe
Yield: 4
Ingredients: 185g plain flour; 3 tsp fine instant coffee powder; 1 1/2 tsp dark cocoa powder; 4 large eggs, at room temperature; 500ml milk; 50g unsalted butter, melted, at room temperature; 20.00 ml brown sugar; Light olive oil cooking spray, to cook; 4 large black figs, quartered; 400g creme fraiche; Peeled roasted hazelnuts, roughly chopped, to serve; 150g dark chocolate, chopped; 150ml pure cream; 75g hazelnuts

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P112 Mocha crepes with choc-hazelnut cream

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by Tracey Pattison

Delicious Team

Jun 02, 2023

These mocha crepes are the perfect dessert for a cosy night in.

1 1/4 cups (185g) plain flour
3 tsp fine instant coffee powder
1 1/2 tsp dark cocoa powder
4 large eggs, at room temperature
2 cups (500ml) milk
50g unsalted butter, melted, at room temperature
1 tbs brown sugar
Light olive oil cooking spray, to cook
4 large black figs, quartered
400g creme fraiche
Peeled roasted hazelnuts, roughly chopped, to serve

Choc-hazelnut cream

150g dark chocolate, chopped
150ml pure cream
1/2 cup (75g) peeled roasted hazelnuts, crushed (see note)

Method

1.

For the choc-hazelnut cream, place chocolate and cream in a medium heatproof bowl and microwave on high, stirring every 30 seconds, for 1-2 minutes until chocolate has almost melted. Stand for 2 minutes, then whisk until mixture is well combined and completely smooth. Stir in hazelnuts and a good pinch of fine salt. Set aside at room temperature while you prepare and cook the crepes (mixture will thicken to a pourable consistency).
2.

To make the crepes, place flour, coffee powder, cocoa, eggs, milk, butter and sugar in a blender and whiz until completely smooth. Stand at room temperature for 30 minutes (this allows the gluten to relax so you have a lovely, chewy crepe).
3.

Place a 26cm (base measurement) non-stick frypan over medium-low heat and spray with a little oil. Once pan is hot, and working quickly, pour 1/4 cup (60ml) batter into pan, shaking and tilting slightly, to evenly cover base. Cook for 30-40 seconds, then flip and cook for 20-30 seconds until cooked and light golden around the edges. Transfer crepe to a serving plate. Repeat with remaining batter, oiling pan between each crepe.
4.

Fold crepes to form triangles, then stack with figs, dollop with choc-hazelnut cream and creme fraiche and sprinkle with chopped hazelnuts to serve.

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Recipe Notes

"This can be served as a filling brunch for 4, or will serve 8 for dessert after a meal. If it’s for dessert and you’d rather not have caffeine at night, swap the coffee powder for decaf or omit the coffee and use extra dark cocoa powder instead."

You can find already peeled, roasted hazelnuts in the baking aisle of supermarkets. Crush using a mortar and pestle, or by using the pulse button in a small food processor.