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Makes: About 10
150g plain flour
2 tbsp cocoa
2 eggs, lightly beaten
300ml whole milk
50g unsalted butter, melted and cooled, plus extra for cooking
2 tbsp caster sugar
200ml single cream
200g dark chocolate, finely chopped
1. Whizz the fl our, cocoa, eggs, milk and butter in a blender with a pinch of salt. Transfer to a jug and chill for 1 hour.
2. To make the chocolate spread, blitz the hazelnuts in a food processor with half the sugar until fi nely ground; set aside. Put the cream and remaining sugar in a pan and heat gently to dissolve the sugar. Bring just to the boil, then remove from the heat; add the chocolate and nuts. Leave to stand for 1 minute, then stir until smooth.
3. Heat a 20cm non-stick frying pan over a medium heat and brush with melted butter. Pour in a small ladle of batter and tip the pan so it spreads evenly (add a splash more milk if the mixture is too thick). Cook for 1 minute, then flip over using a spatula; cook for a few seconds on the other side. Keep warm while you cook the rest, adding more butter to the pan each time. Spread with the chocolate spread, fold and serve.
Typical values per serving:
This recipe was first published in January 2012.