For the crepe:
2 whole eggs
2 yolks
2 tablespoons of butter at room temperature
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour
1/2 teaspoon of salt
For the filling:
2 cups of milk
3 cups of hazelnuts, chopped
1/2 cup of caramel sauce
1/2 cup of raisins
2 tablespoons of orange zest
4 tablespoons of rum
For the glaze:
120g of bittersweet chocolate
2 tablespoons of caramel sauce
2 yolks
1 tablespoon of all-purpose flour
4 tablespoons of milk
For the crepe:
2 whole eggs
2 yolks
2 tablespoons of butter at room temperature
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour
1/2 teaspoon of salt
For the filling:
2 cups of milk
3 cups of hazelnuts, chopped
1/2 cup of caramel sauce
1/2 cup of raisins
2 tablespoons of orange zest
4 tablespoons of rum
For the glaze:
120g of bittersweet chocolate
2 tablespoons of caramel sauce
2 yolks
1 tablespoon of all-purpose flour
4 tablespoons of milk
For the crepe: combine all ingredients in a blender and blend for 5 seconds or until smooth
Refrigerate for 15 minutes
Heat a non-stick skillet with about 15cm diameter and grease with butter or margarine
Pour approximately 2 tablespoons of batter into the skillet
Tilt to spread the batter evenly
Cook for 1 minute, until slightly browned, flip and cook the other side
Remove from heat and place on a cloth or paper towel
Repeat the process until all batter is used
For the filling: warm milk in a saucepan with hazelnuts, caramel sauce, raisins, and orange zest
Simmer over low heat for 15 minutes, stirring constantly
Add rum and stir
Spread about 2 tablespoons of this mixture onto each crepe
Fold the crepe in half, then fold again to form a triangle
For the glaze: melt chocolate with caramel sauce over low heat
Whisk together eggs, flour, and milk
Add to melted chocolate and whisk constantly without letting it boil
Add rum
Serve with crepes or on their own
(Makes about 20 units.)
