Ricotta and Chocolate Hazelnut Crepe Stack

Ingredients (serves 8)

• 1 x 400g pkt frozen Creative Gourmet French Style Crepes, thawed
• 360g (1 cup) chocolate hazelnut spread
• 60g dry-roasted hazelnuts, coarsely chopped
• 300g fresh ricotta
• Icing sugar mixture, to dust

Method

1. Place 1 crepe on a serving plate and spread with 90g (1/4 cup) of the hazelnut spread. Sprinkle with one-quarter of the dry-roasted hazelnut.
2. Place another crepe on a chopping board and spread with one-third of the ricotta. Place, ricotta side-up, on top of the crepe with hazelnut mixture.
3. Repeat with the remaining crepes, hazelnut spread, dry-roasted hazelnut and ricotta, finishing with a crepe.
4. Dust with icing sugar and cut into wedges to serve.