French crepes

Makes 1 Servings

12

Ingredients

200 g
raw, unsalted hazelnuts, or filberts, about 1 1/2 cups
56 g
semi-sweet chocolate, melted
2 tbsp

FOR FRENCH CREPES:

Instructions

  • To make Chocolate-hazelnut butter:
    Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks.
  • To make French crepes:
    Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.
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