INGREDIENTS
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Hazelnut–Chocolate Spread (makes ~500g)
300g toasted hazelnuts
80g icing sugar
30g cocoa powder
1 tsp vanilla essence
50g coconut oil, softened
Large pinch salt
50g milk or dark chocolate chips
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Sweet Crêpes
2 eggs
160g plain flour (sieved)
20g sugar
2g fine salt
300ml milk
20ml vanilla essence
Method
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Hazelnut–Chocolate Spread (makes ~500g)
Toast hazelnuts at 180°C for 12–15 min until deep golden.
Skin: Tip onto a clean towel and rub to remove skins.
Blend: Process nuts until finely ground, scraping sides; continue until they liquefy (about 5 min).
Add dries: Pulse in icing sugar and cocoa.
Emulsify: With the processor running, add coconut oil, vanilla, and salt; blend smooth.
Finish: Add chocolate chips and blend until fully combined. Jar and refrigerate up to 1 month (bring to room temp to spread).
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Sweet Crêpes
Whisk flour, sugar, and salt. In another bowl whisk milk, eggs, and vanilla.
Gradually whisk wet into dry until smooth; pass through a fine sieve. (Rest 30–60 min if time allows.)
Lightly oil a non-stick pan; wipe excess. Pour 60–80ml batter, swirl thin.
Cook 1–2 min per side until just golden. Stack on sugared greaseproof.
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To serve:
Spread warm crêpes with the hazelnut–chocolate spread; fold or roll.