Sweet Ricotta & Hazelnut Crepe

Ingredients For Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter ( you will also need butter for frying crepes)
1 tsp vanilla extract
2 tbsp fine sugar 

Cooking Tools

Blender

Medium mixing bowl

Crepe non-stick pan

Small saucepan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan crepe pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.  Roll up like a cone (closed on one end and wide opening on the other side) Fill with cheese filling and place on serving plate and drizzle with the sweet balsamic reduction glaze. Garnish with some roasted hazelnuts.

Ricotta Mascarpone Filling Ingredients
2 cups ricotta cheese
1 cup mascarpone cheese
3/4 cup roasted hazelnuts 
(rough chop) plus 1/4 cup for garish
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp grated nutmeg

Directions
Place all ingredients except hazelnuts into a mixing bowl, whip until smooth, fold in 3/4 cups of roasted hazelnuts.  set aside in refrigerator for 1 hour, before serving.

Ingredients For Balsamic Glaze
1/2 cup balsamic vinegar
1/2 cup brown sugar
Directions
Place vinegar and sugar in a sauce pan, simmer to melt sugar and reduce down to make syrup, cool before using.