Eggs, flour and milk. Simple ingredients but use them properly and combine them with our homemade chocolate and hazelnut spread, and you have a truly delicious combination!
INGREDIENTS
- 110 gms plain flour
- 300mls milk
- 1 egg
- 1 egg yolk
Whipped cream
Hazelnut and chocolate spread
Method
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Sift the flour into a bowl, make a well in the centre, and break in the egg and the extra yolk. With a whisk, stir continuously and gradually incorporate the flour. When the mixture gets thick, add a little milk. Once you have a smooth batter, add the remaining milk.
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Pass the batter through a sieve to remove any lumps.
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Heat a non stick frying pan over a moderate flame. It may take a couple of crepes to get the right temperature; too hot and the crepes burn, too cold and the crepes dry out and go crispy.
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Using a piece of kitchen paper with a dab of butter, wipe the inside of the frying pan.
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With the pan in one hand and a ladle in the other, pour enough batter into the pan to cover the base, turning the pan to allow the batter to flow.
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As soon as the crepe starts to come away at the edges, use a spatula or fish slice to loosen the crepe and turn it, or if you are feeling brave, toss, and allow a few moments on the other side for cooking.
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Slip the crepe out of the pan, and pile under a clean tea towel whilst you cook the remaining batter.
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Roll or fold crepes, and set on a warm plate or serving dish.
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Spoon on the whipped cream and chocolate spread, and lightly sprinkle with chopped roasted nuts.
Makes 12-15 pancakes
