Chocolate Hazelnut Pancakes with Grande Marnier Flavoured Mascarpone Cream

Ingredients

Chocolate Pancakes                                   

1 tablespoon of Grande Marnier
2 large eggs
50g sugar
225ml milk
60g plain flour           
1 tablespoon cocoa powder
Pinch of salt
1 tablespoon melted butter

Mascarpone Cream

55g Hazelnuts, skinned and coarsely chopped
225g mascarpone
2 tablespoons Grande Marnier
1 tablespoon sugar
2 tablespoons double cream
3 tablespoons orange juice
1 teaspoon of lemon juice
175ml sugar syrup

Method

Put the eggs and sugar in a stainless steel bowl, whisk well together until pale and frothy then add the flour, cocoa powder, and salt.  Stir in the butter and vanilla.  Refrigerate for 1 hour.

To make the pancakes

Heat 6 inch non stick or seasoned pancake pan over a medium heat, pour 2 tablespoons of batter in the pan and quickly rotate the pan spreading a thin layer over the entire bottom.  Cook the pancakes for a couple of minutes and then invert it with the edge of a palette knife or your fingers.  Cook the other side for about 30 seconds; invert the pancake from the pan.  Proceed to make the rest of the pancakes in the same way.

Mascarpone Cream

Combine the hazelnuts, mascarpone, Grande Marnier, sugar, and cream in a small bowl.  Mix until combined.  Set aside.

Heat the Grande Marnier, sugar syrup, orange juice, and lemon juice in a large sauté pan over a medium heat.  Place half of the pancakes in the pan and cook them for 15 to 30 seconds until they are warmed through.  Remove them for the pan and keep them warm on a covered plate while you are cooking the remaining pancakes.

Place two pancakes on each plate, spoon some sauce over the pancake and top with hazelnut mascarpone cream, drizzle some warm chocolate sauce over the crepes.  Serve immediately.