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4 crepes
2 cups of freshly whipped cream
2 oz pH Hazelnut Syrup
1 oz espresso grounds
Add hazelnut syrup and espresso grounds to whipped cream. Layer crepes with cream. Drizzle 1 oz pH Hazelnut Syrup on top of crepes and garnish with raw hazelnuts and shaved chocolate.
Makes 4, 2-oz crepes
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