Ricotta & chocolate hazelnut crepe stack

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.