1Combine the flour, eggs, milk, and club soda in the bowl of a food processor.
Blend at top speed for about 1 minute, then scrape down the sides and blend again until the ingredients are well combined. Add more soda if necessary to make a batter the consistency of heavy cream.
Cover and let it stand for about 30 minutes.
2Heat a 6-1/2- to 7-1/2-inch bottom diameter coated skillet with sloping sides until very hot, then brush the pan with canola oil.
Pour 1/3 cup of batter into the hot, greased skillet. Quickly turn the skillet around so that the batter spreads up the sides and thinly covers the entire bottom of the pan.
3Put the pan back on the heat for about 1 minute. Give it a few shakes to loosen the pancake then turn the crepe over with a spatula. Cook briefly, about 30 seconds, on the second side or until light brown spots appear, then turn it out onto a warm plate.
Repeat with the remaining batter, brushing the skillet with oil each time.
4Bake the hazelnuts in a 350 degrees F. oven until lightly toasted.
Grind the toasted nuts in a food processor. In a medium-sized saucepan, combine the milk, nuts, and sugar.
Stir over a medium heat for 1 minute. Remove from the heat and add the Frangelico and orange zest. Mix well and let cool to room temperature.
Spread 1 tablespoon of filling on each crepe. Roll the crepe into cylinders and tuck in the ends
5The chocolate sauce is made by combining the milk, sugar, cornstarch, and cocoa in a medium-sized saucepan.
Slowly bring to a boil, stirring well to break up lumps. After reaching the boil, reduce the heat and cook 1 minute longer or until the mixture thickens.
Add the Neufchatel cheese and vanilla extract. Refrigerate.
6Serve the crepes warm. Warm the chocolate sauce and drizzle it over and around the pancakes before serving.
This is a lighter version of the famous Hungarian crepe, the "Gundel palacsinta," which was developed by Karoly Gundel, the renowned Hungarian restaurateur and chef.
Known for his culinary creativeness and through his writings, he greatly contributed to the international acceptance of Hungarian cuisine.
The traditional French flambe is substituted in this recipe by adding a dash of rum flavoring to the hazelnut filling and by topping with a chocolate sauce.