Light and fluffy chocolate crepes are generously filled with Boar’s Head Dark Chocolate Dessert Hummus in this decadent recipe.
For the crepe batter, place all ingredients – except for Boar’s Head Dark Chocolate Dessert Hummus and hazelnuts - into a blender. Blend for a few seconds until the batter is smooth. Refrigerate for 1 hour.
To cook the crepes, brush melted butter onto a non-stick skillet (or crepe pan) over a medium heat. Using a small ladle, pour one ladle-full into the center of the pan. Immediately swirl the pan until the batter coats the bottom. Cook for about 1-2 minutes on the first side then flip. Cook on the second side for about 30 seconds.
Remove to a cooling rack. If not serving right away, refrigerate the crepes. They can be gently reheated in the pan or microwave before serving.
Take a spoonful of Boar's Head Dark Chocolate Dessert Hummus and place in the middle of each crepe. Spread out the Hummus with the back of a spoon or a spatula, then sprinkle with hazelnuts. Fold over to make a half circle then fold again to create the triangle. Serve with fresh fruit and chopped nuts.