Hazelnut Crepes

3/4 c whole milk
2 lg eggs
1/4 c sugar
2 T butter, melted
3 T cocoa powder
6 T flour
6 T hazelnuts, toasted and ground
1/2 t salt
hazelnut mousse crepe filling
1/4 c cocoa powder
1/2 c sugar
2 T cornstarch
1 c hazelnut belgian coffee(double strength and cooled)
1 c whole milk
5 oz semi-sweet chocolate chips
1 t vanilla extract
2 c heavy cream, whipped
1 c hazelnuts, toasted and chopped
hazelnut sauce
6 T butter
2 T flour
2 c half & half
6 T sugar
1 T frangelico
1 t vanilla
1/4 t salt

Briefly process milk, eggs, sugar and butter in food processor. In separate bowl mix cocoa powder, flour, hazelnuts and salt.
Add dry ingredients to food processor and process until blended. Let batter rest for one hour in the refrigerator.

Cook crepes in 10" non stick skillet using three tablespoons batter per crepe. Refrigerate crepes.

In a medium heavy saucepan, sift cocoa, sugar and cornstarch.
Add the coffee and milk to the pan and bring it to a boil over medium high heat.
Stir constantly until thickened. Remove from the heat and add the chocolate chips and stir until they are melted.
Stir in Frangelico and vanilla. Let cool completely.

Fold in the whipped cream and the tasted hazelnuts and chill overnight. Fill each of the crepes with 1/2 cup of the mousse. Refrigerate crepes.

Melt butter in small, heavy saucepan.
Add the flour and cook the roux 5 minutes stirring until thickened. Remove from heat and cool. In a medium, heavy saucepan heat the cream and sugar over medium heat, add the roux and bring to a boil. Remove from heat and add the hazelnut liquor, vanilla and salt.

Serve chilled Hazelnut crepe with warm
Hazelnut sauce and garnish with fresh raspberries and a sprig of fresh mint.

Hazelnut Flatbread

1 c all-purpose flour, plus 2 Tbsp
1 1/2 c unsweetened cocoa powder
1/2 c granulated sugar
3/4 c toasted hazelnuts, finely chopped
2 c coffee, cooled to room
temperature
1/4 c Frangelico

Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.

Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and
Frangelico until smooth.

With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool. Repeat with the remaining batter. To serve, break the sheets into pieces.

(8 Servings)

Winning Recipe from Hazelnut Association