Hazelnut crunch cream pancakes

Name: Hazelnut crunch cream pancakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 100 g No.1 Blonde Chocolate with Feuilletine & Sea Salt, chopped; 50 g double cream; 1 easy pancake recipe batter (see recipe description for link), rested; 160 g No.1 Hazelnut Crème, or more to taste; 25 g blanched hazelnuts, chopped and toasted; Vanilla ice cream, to serve

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

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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 Crème, or more to taste
25g blanched hazelnuts, chopped and toasted
Vanilla ice cream, to serve

To make the sauce, melt the chocolate with the cream in a bowl over a pan of simmering water, stirring occasionally. Set aside.
Make and fill the crepes one at a time. With a finished golden crepe in the pan over a low heat, spread over however much hazelnut crème spread you like (2 tbsp works well), cover with some hazelnuts and fold in half, then into quarters.
Move the crepe to a plate and serve, covered with the blonde chocolate sauce, a ball of ice cream and more hazelnuts. Repeat to make 4 filled crepes – 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.

Typical values per serving when made using specific products in recipe