Updated Nov 24, 2014Chatelaine
raw, unsalted hazelnuts, or filberts, about 1 1/2 cups
semi-sweet chocolate, melted
FOR FRENCH CREPES:
- 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.