NUT BUTTER CHOCOLATE CRÊPES


You can make the crêpes in advance and leave them to go cold before reheating in the microwave when you’re ready to serve them. Try adding some strawberries, sliced peaches or juicy cherries.

SERVES 4–6

PREP 10 MINUTES

STAND 30 MINUTES

COOK 10 MINUTES

125g (4½oz/1¼ cups) plain (all-purpose) flour

2 tbsp caster (superfine) sugar

a pinch of salt

300ml (11fl oz/1¼ cups) milk

3 medium free-range eggs, beaten

a knob of butter or lard (shortening), for cooking

125g (4½oz/½ cup) nut butter, e.g. hazelnut or crunchy peanut butter

icing (confectioner’s) sugar, for dusting

NUTTY CHOCOLATE SAUCE

125g (4½oz/½ cup) hazelnut chocolate spread, e.g. Nutella

4 tbsp single (light) cream

Make the crêpes: sift the flour into a bowl and stir in the sugar and salt. Make a hollow in the centre and whisk in a little of the milk. Beat in the remaining milk and eggs until you have a smooth batter. Alternatively, do this in a food processor.

Pour the batter into a jug and leave to stand for at least 30 minutes.

When you’re ready to make the crêpes, grease a small non-stick frying pan or omelette pan with a little butter or lard and set over a medium to high heat. When it’s really hot, pour in a little batter and swirl it around, tilting the pan to cover the base. Cook until the crêpe is set and golden brown underneath and the edges are starting to peel back, then flip it over and cook the other side. Remove from the pan and keep warm while you cook the remaining crêpes in the same way. You may need to add more butter or lard in between cooking them to prevent them sticking.

Make the nutty chocolate sauce: put the chocolate hazelnut spread in a small pan with the cream and stir gently over a low heat until well blended and melted. Alternatively, heat the chocolate hazelnut spread in the microwave and thin down with the cream.

Spread a little nut butter over each crêpe and fold it over or roll up. Serve warm dusted with icing sugar and drizzled with nutty chocolate sauce.


Tip: Stack the crêpes on a plate, as you cook them, with a sheet of greaseproof paper in between. Keep them warm in a low oven.