Crepes:
(Yields 3 crepes)
1 tbl butter
40g Purdys’ Dark Chocolate
1 cup milk
2 eggs
1/4 cup sugar
1 tsp vanilla
1 cup flour
Heat butter and chocolate until melted then add the remaining ingredients, mixing until blended. Strain into to jug and let stand for 30 minutes. Consistency of batter should be like thin cream. Add a little water or milk if it appears too thick. Heat 8-inch pan on medium heat with a little oil. Pour 1/3 of batter into pan and cook for about a minute and a half. Flip crepe over and cook for an additional minute. Repeat with remainder of batter for two more crepes.
Chocolate Hazelnut Filling:
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100g cream cheese, softened
2 Purdys’ Hedgehogs (regular size)
1 banana, sliced
Melt the Hedgehogs in microwave then blend with room-temperature cream cheese until smooth.
Topping:
1 1/2 cups of fresh or frozen raspberries, pureed
Whipped cream for garnish
Dark Chocolate Syrup:
3 Purdys’ Classic Dark Chocolate bars, chopped
54g or 3 1/2 tbl butter or margarine
1/4 cup corn oil
Gently heat dark chocolate and butter or margarine either using a microwave or double boiler until completely melted. Stir in corn oil. The chocolate syrup will last about two weeks in the refrigerator. Heat syrup slightly before each use. (Also great for other desserts and ice cream!)
Plating Instructions:
Drizzle half a plate with Purdys Chocolate syrup. Place a one crepe on the plate ensuring half the crepe lies on drizzled side, half on the other. Spread hazelnut filling on the half of the crepe plated on the chocolate drizzle, followed by sliced banana. Fold non-drizzled side of crepe over filling, and dress with raspberries and whipping cream. Drizzle entire plate with more Dark Chocolate Syrup. Enjoy your decadent treat!
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