This recipe is written for 1 L of batter, or about 18 crêpes. You can also heat them individually in a pan with butter and sugar, then add a drizzle of lemon juice.
Prep time: 10 mins
Cook time: 40 mins
600 mL milk
2 tablespoons neutral oil (20 g)
1 tablespoon orange blossom water (12 g) (optional)
2 tablespoons caster sugar (35 g)
250 g flour
150 g whole hazelnuts, shelled and peeled
150 g caster sugar
150 g milk cooking chocolate, melted
100 mL vegetable oil
Make the crêpes.
In a large bowl, add the flour, caster sugar, milk, eggs, neutral oil and orange blossom water.
Mix together until combined. If any flour sticks to the bowl, use the spatula to scrape down the sides of the bowl.
Heat a crêpe pan over a medium heat. Oil the surface using a sheet of kitchen roll dipped in oil.
Add a ladleful of batter to the hot pan then shape into a thin crêpe. Leave to cook for 2 minutes and when the edges start to colour slightly, turn the crêpe over using a flat spatula. Leave to cook for a further 1 minute.
Place your crêpe on a plate and continue cooking until you have used up all the batter. You can stack your crêpes on top of each other.
Make the hazelnut spread.
Preheat the oven to 160°C. Place the hazelnuts on a baking tray and bake for 20 minutes.
In a saucepan, heat a third of the sugar over a medium heat. When it begins to melt and turn a light blond colour, add a further third. Repeat the process with the remaining third.
When your caramel has a nice amber colour, remove from the heat and add the roasted hazelnuts. Mix well with a wooden spoon.
Pour the caramelised hazelnuts onto baking paper and leave to cool completely. Using a rolling pin, roughly crush the hazelnuts.
In a blender, pour the oil and melted chocolate. Close the lid and blend until combined.
Add the caramelised hazelnuts. Close the lid and blend on Medium for 3 minutes. Scrape the sides of the bowl with a spatula if needed and blend again until combined.
When the spread is combined and shiny, you are ready to serve with your crepes! Enjoy.
Store remaining hazelnut chocolate spread in jam jars and refrigerate.