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Hazelnut crunch cream pancakes

Hazelnut crunch cream pancakes

These sweet hazelnut crunch cream pancakes from Charmaine Katz pile blonde chocolate sauce and toasted hazelnuts high, with a classic crepe base just along for the ride. Top it off with a hearty scoop of  vanilla ice cream. Follow Charmaine Katz on Instagram.

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  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 100g No.1 Blonde Chocolate with Feuilletine & Sea Salt, chopped
  • 50g double cream
  • 1 easy pancake recipe batter (see recipe description for link), rested
  • 160g No.1 Hazelnut Creme Spread
  • 25g blanched hazelnuts, toasted
  • Vanilla ice cream, to serve

Method

  1. To make the sauce, melt the chocolate with the cream in a bowl over a pan of simmering water, stirring now and again. Set aside until ready to serve.

  2. Make and fill the crêpes one at a time. With a finished golden crêpe in the pan over a low heat, spread over however much hazelnut creme spread as you like (2 tbsp works well), cover with some of the chopped hazelnuts and fold in half, then into quarters.

  3. Move the crêpe to a plate and serve covered with the blonde chocolate sauce, add a ball of ice cream and more toasted hazelnuts. Repeat to make 4 filled crêpes – any remaining batter can be used however you like.

Cook’s tip

For street style crêpe cones, put a pancake onto a paper plate, folded as before. Fold the plate in half and then in half again to make a cone shape. Open out the pancake and spoon in the fillings and scatter with nuts.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,134kJ/ 751kcals

Fat

44.8g

Saturated Fat

16.8g

Carbohydrates

72.4g

Sugars

46.1g

Fibre

2.6g

Protein

13.2g

Salt

0.5g

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