Hazelnut Crepes with Tasmanian Gourmet Sauce's Chocolate Sauce and Hazelnut Praline Icecream

• 1 litre vanilla Icecream
• 1/2 cup sugar
• 1/2 cup roasted hazelnuts

• Melt sugar in a pan over medium heat until golden brown, remove from heat and add nuts
• Pour into greased oven tray and cool
• Chop toffee mixture, fold into softened Icecream and return to freezer
• Freeze until firm

• 1/2 cup plain flour
• 1/4 cup ground hazelnuts
• 3 eggs
• 2 tsp. oil
• 3/4 cup milk

• Combine flour and hazelnuts in a bowl
• Gradually beat in eggs, oil and milk
• Stand 1 hour before using
• Pour 2 tbs of batter into a hot greased pan
• Toss or turn when brown underneath, keep warm
• Serve with Tasmanian Gourmet Sauce's Chocolate Sauce and Hazelnut Praline Icecream