In a blender combine flour, sugar, salt, milk, egg and melted butter
Puree the mixture until smooth, approx. 30 seconds
Pour batter into a medium bowl and let it sit for 15-20 minutes.
Once the batter has rested, whisk it before using
Heat 10” crepe pan or skillet and brush with butter just to coat the bottom
Pour 1/3 cup of batter into the pan and swirl it around until the batter covers the bottom of the pan
Cook the crepe until it has a very light golden underside
Remove the pan from the heat and loosen the crepe edges using a spatula
Layer each piece with parchment and set aside until ready to use.
Whipped Chocolate Hazelnut Ganache
In a small bowl place the chocolate chips and hazelnut spread
In a sauce pan warm heavy cream until starts to bubble around the edge. (do not bing it to a full boil)
Pour the heavy cream over the chocolate chip and hazelnut spread and let the mixture sit for 2-3 minutes
Whisk the chocolate mixture until smooth and shiny
Allow the ganache to cool to room temperature
Pour the ganache into the bowl of the mixer and whisk on medium speed until the ganache is light and fluffy (do not over mix)
Sugared Cranberries
In a small saucepan, combine water and sugar and bring to a boil
Once the sugar is dissolved shut the heat off and remove from the stove.
Pour fresh cranberries into the simple syrup and gently stir.
Allow the cranberries to sit in the simple syrup for 10 minutes
Remove the cranberries from the simple syrup and lay them on parchment paper keeping them all separated.
Once the cranberries have cooled off, dredge them in granulated sugar
Serve immediately and Enjoy!
Assembly
Very gently layer the crepe with the whipped ganache
once all the crepe layers are completed, top the final crepe with whipped ganache and garnish with sugared cranberries, toasted hazelnuts and shaved chocolate!