Enjoy for dessert or indulge at brunch.Makes 12 pancakes.
100g plain flour
30g cocoa powder
2 large free range eggs
1 tbsp vegetable oil
For the sauce
100g 70% dark chocolate
60ml double cream
1/2 tsp sea salt
100g roasted hazelnuts
Pre-heat oven to 150°C and toast the hazelnuts for 10 minutes.
Place the plain flour, cocoa powder, 2 large eggs, milk, vegetable oil and a pinch of salt into a bowl and whisk to a smooth batter.
Set aside for 30 minutes to rest.
Pre-heat a medium crêpe pan and carefully wipe it with some oiled kitchen paper.
Once the pan is hot, ladle the mixture into the pan and cook each pancake for 1 minute on each side.
To make the sauce pour the cream in to a small saucepan and bring to the boil.
Remove from the heat and add the chocolate and salt, stir continuously until the chocolate melts and you have a smooth and silky chocolate sauce for your pancakes.
Crush the toasted hazelnuts and sprinkle on top of the pancakes drizzled with chocolate sauce.
Home Made Traditional Stoneware Mixing Bowl 26.5cm (3 Litres)
MasterClass Ceramic Non-Stick Induction Ready 18cm Saucepan
MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob
MasterClass Soft Grip Nylon Ladle
MasterClass Soft Grip Nylon Slotted Turner