Categories: breakfast

Ingredients

• 150g plain flour
• 2 tbsp cocoa
• 2 eggs, lightly beaten
• 300ml whole milk
• 50g unsalted butter, melted and cooled, plus extra for cooking
• Chocolate hazelnut spread
• 50g hazelnuts
• 2 tbsp caster sugar
• 200ml single cream
• 200g dark chocolate, finely chopped

Directions

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.

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