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!
- 110 gms plain flour
- 300mls milk
- 1 egg
- 1 egg yolk
Hazelnut and chocolate spread
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.
Pass the batter through a sieve to remove any lumps.
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.
Using a piece of kitchen paper with a dab of butter, wipe the inside of the frying pan.
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.
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.
Slip the crepe out of the pan, and pile under a clean tea towel whilst you cook the remaining batter.
Roll or fold crepes, and set on a warm plate or serving dish.
Spoon on the whipped cream and chocolate spread, and lightly sprinkle with chopped roasted nuts.
Makes 12-15 pancakes