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    Crepes: Hazelnut-Chocolate Crepes


    Source of Recipe


    Sysco

    List of Ingredients




    1 lb., 4 oz. SYSCO Classic all-purpose flour
    • 2 cups Wholesome Farms milk
    • 2 cups water
    • 8 SYSCO Classic large whole eggs
    • 8 SYSCO Classic large egg yolks
    • 6 oz. SYSCO butter, melted
    • 3-1/2 oz. SYSCO classic granulated sugar
    • 1 tsp. SYSCO Classic salt
    • 12 oz. hazelnuts
    • 1 lb., 8 oz. SYSCO Imperial semi-sweet chocolate, melted
    • 3/4 cup SYSCO Classic light corn syrup
    • 1/3 cup chocolate-flavored liqueur
    • SYSCO Classic confectioners' sugar, for garnish

    Recipe



    1. Combine flour, milk and water in mixing bowl. Mix until smooth. Stir in eggs, yolks, butter, sugar and salt. Set crepe batter aside for at least 30 minutes before using.
    2. Process hazelnuts in food processor until ground. Add chocolate, corn syrup and chocolate-flavored liqueur. Process into soft paste. Set aside, but do not refrigerate.
    3. Heat 7-inch omelet or crepe pan over medium-low heat; grease lightly. Ladle 1 oz. batter into pan; swirl to evenly distribute batter. Cook until lightly golden on each side.
    4. Spread half of each crepe with 1 oz. filling; fold crepe in half over filling. Sprinkle crepe tops with confectioners' sugar before serving.

    YIELD: 24 Crepes - 2 each SERVES 12

 

 

 

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