Christmas Chocolate Log with Crêpes

For the Chocolate Crêpes

• • 600 ml milk
• • 4 eggs
• • 200 g whole wheat flour
• • 50 g oat flour
• • 30 g cocoa powder
• • 1 tbsp honey
• • 1 pinch of salt

For the Filling

• • 200 g cream cheese
• • 200 g yogurt
• • 100 g healthy hazelnut spread
• • 2 tbsp cocoa powder
• • 60 g chocolate-hazelnut flavored protein powder

For the Hazelnut Ganache

• • 200 g healthy hazelnut spread
• • 50 g hot fresh milk
• • 100 g dark chocolate (couverture)
• • 2 tablespoons honey

For Decoration

• • 100 g crushed hazelnuts and pistachios
• • 100 g strawberries
• • 100 g fresh forest fruits (berries)

For the Chocolate Crêpes:

1. 1. In a large bowl, sift the flours and cocoa powder. Add the salt. Make a well in the center, pour in the eggs, and whisk until the ingredients are combined.
2. 2. Gradually add the milk and honey, stirring constantly, until a smooth and fluid mixture forms.
3. 3. Cover with plastic wrap and let the batter rest in the refrigerator for 30 minutes. Heat a non-stick pan over medium heat and lightly grease it with a little oil. Pour in a small ladle of the batter, tilt the pan to spread it thinly, and cook for 1–2 minutes on one side and 30 seconds on the other. Transfer to a plate and repeat until all the batter is used.

For the Filling:

1. 1. In a bowl, beat the cream cheese with the yogurt until smooth. Add the hazelnut spread and mix until homogenized.
2. 2. Add the cocoa powder and protein powder and mix well.
3. 3. Place in the refrigerator for 20–30 minutes to firm up slightly.

For the Hazelnut Ganache:

1. 1. Heat the milk in a small saucepan without letting it boil.
2. 2. Remove it from the heat and add the hazelnut spread.
3. 3. Stir until you have a smooth, glossy mixture and let it cool slightly.

For Assembly: