Crepes with Hazelnut & Cocoa Drizzle

1

1. In a mixing bowl, add the flour and salt and give them a quick whisk. Make a well in the center and add the lightly beaten egg and half of the milk.

2

Start whisking, incorporating the liquid into the flour, making it smooth. Add the rest of the milk and continue to whisk until most of the lumps are gone.

3

Pour the batter into a liquid measuring cup with a pouring spout if you have one (otherwise, use a ½ C measuring cup to scoop the batter).

4

Put a little olive oil or butter into a crêpe pan and heat over medium. Once the pan is hot, pour ½ C batter into the pan, tilting it to cover the base with a thin layer (you may need to add a bit of batter).

5

Cook for about 2 minutes until the underside is golden, then flip over with a wooden crêpe spatula.

6

In a medium mixing bowl, mix the mascarpone and Hazelnut Butter with Cocoa with a hand mixer on low until well blended (alternately you can just use a rubber scraper)

7

Fill each crepe with hazelnut butter with cocoa and mascarpone cream filling, fold it in fourths, and drizzle some Hazelnut Butter with Cocoa over the top. (Tip: put a couple tablespoons of the Hazelnut Butter with Cocoa in a small bowl and microwave in increments of 10 seconds until it becomes warm and pourable. Drizzle with a spoon onto the crepes, or place into a small plastic bag, cut the slightest bit off the corner, and drizzle to your heart’s content!)