'Elite Cuisine 12\" Deluxe Crepe Maker - ECP-126 - Hazelnut Chocolate Crepe Cake Recipe'

'Chocolate Hazelnut Crepe Cake  This stunning cake is made with layers of hazelnut crepes and a quick chocolate hazelnut mousse filling, then covered with a dark chocolate ganache for an easy yet impressive dessert.  Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour (+ 3 1/2 hours standing time) Serves: 8   Ingredients:   Crepes: 3 cups milk, at room temperature  6 eggs, at room temperature 2 cups all-purpose flour, sifted 1/2 cup hazelnut flour 1/4 cup butter, melted 1 tsp vanilla extract 1 tsp sugar 1/4 tsp salt   Cake: 1 1/2 cups 35% whipping cream, divided 1/4 cup icing sugar, sifted 1 1/4 cups chocolate hazelnut spread 4 1/2 oz dark chocolate (70%) 1 tbsp butter, at room temperature, cubed 2 tsp honey  1/2 cup coarsely chopped toasted hazelnuts   Instructions:   1. Crepes: In blender, combine milk, eggs, all-purpose flour, hazelnut flour, butter, vanilla, sugar and salt until smooth. Let stand for 30 minutes.  2. Preheat Maxi-Matic® Elite Cuisine 12-inch Crepe Maker & Griddle; prepare crepes according to manufacturer’s instructions. Transfer to parchment paper–lined baking sheet. Let cool completely. (Makes 12 crepes.)  3. Cake: Using electric mixer, whip 3/4 cup cream until stiff peaks form. Beat in icing sugar until blended. Spoon hazelnut spread into separate bowl and fold in half of the whipped cream, then fold in remaining whipped cream.  4. Place one crepe on serving platter and spread 1/4 cup filling over top. Repeat with remaining crepes and filling to make stack. Refrigerate for about 1 hour or until filling is chilled and firm.   5. Meanwhile, combine chocolate and butter in heatproof bowl. Heat remaining cream in small saucepan set over medium heat, stirring occasionally, for about 2 minutes or until steaming and just starting to simmer. Pour over chocolate mixture in bowl; let stand for 1 minute. Whisk until chocolate is smooth and melted. Stir in honey. Let cool to room temperature. 6. Pour chocolate ganache over center of crepe stack, spreading as needed so that ganache drips down side, leaving side exposed (or spread around side of stack to coat). Sprinkle hazelnuts over top. Refrigerate for at least 2 hours before serving.    Tips:   • Add a splash of Frangelico liqueur to the crepe batter or filling for extra hazelnut flavor.   • Substitute almond flour for hazelnut flour.' 

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