Chocolate-Banana Filled Crepes

• Nutty Cream Cheese Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 2 cups hazelnut spread
• 1-1/2 cups prepared whipped topping
• Mocha Sauce
• 1-1/2 cups GEVALIA Kaffe, brewed double strength, cooled to 100 degrees F
• 6 Tbsp. heavy cream
• - 70% cacao chocolate, chopped
• 3/4 cup unsalted butter, small dice
• Crepes
• 48 each prepared crepes (5-1/2 inch diameter)
• 4 each bananas, each cut diagonally into 24 slices, caramelized
• 72 each fresh raspberries
• 1/2 cup hazelnuts, chopped, toasted

1. Nutty Cream Cheese Filling: Beat cream cheese and hazelnut spread in 6-qt.
2. bowl of electric mixer fitted with paddle attachment speed until creamy, stopping frequently to scrape bottom and side of bowl.
3. Add whipped topping; beat on low speed just until blended.
4. Refrigerate until ready to use.
5. Mocha Sauce: Mix coffee and cream.
6. Add to chocolate in bowl; place over pan of simmering water.
7. Add butter; cook until chocolate and butter are melted and sauce is well blended, stirring frequently.
8. Keep warm until ready to use.
9. For each serving: Fold 1 crepe in half.
10. Top half of folded crepe with 2 Tbsp.
11. Nutty Cream Cheese Filling and 4 banana slices; fold in half again.
12. Place on serving plate.
13. Repeat with second crepe; drizzle with 2 tsp.
14. Mocha Sauce.
15. Garnish with 3 raspberries and 1 tsp.
16. nuts.

nutty cream cheese, cream cheese, hazelnut spread, topping, mocha sauce, gevalia kaffe, heavy cream, cacao chocolate, unsalted butter, crepes, bananas, fresh raspberries, hazelnuts

Taken from www.kraftrecipes.com/recipes/chocolate-banana-filled-crepes-116109.aspx (may not work)