Name: Crepes with Homemade Chocolate Spread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 62.5 g plain flour; 125 ml milk; 0.5 pcs egg; 0.25 tablespoon caster sugar; 0.25 pinch salt; rapeseed oil; 30 g hazelnuts; 25 g dark chocolate; 20 ml milk; 7.5 g butter; 0.5 tablespoon powdered sugar; 0.25 teaspoon vanilla; 0.25 pcs bananas; powdered sugar

Step by step process

Batter

1
In a bowl, whisk the eggs with the milk, sugar, and a pinch of salt until smooth.
2
Gradually add the all-purpose flour and whisk until you have a thin batter without any large lumps.
TIP:
First, mix the flour with the eggs and part of the liquid to form a thicker, smooth paste. Only then gradually whisk in the remaining liquid to prevent lumps from forming in the batter.
3
Let the batter rest for 15 minutes so the flour absorbs the liquid and the crepes do not tear.

Chocolate Spread

4
Dry-toast the hazelnuts briefly in a pan until fragrant and lightly golden.
TIP:
Toast the nuts in a dry pan over medium heat, stirring or shaking them often. As soon as they become fragrant and lightly golden, immediately transfer them out of the pan so they do not burn.
5
Blend the warm hazelnuts as finely as possible until they begin to release their oil and form a thick paste.
6
In a small saucepan, warm the milk with the butter, add the broken-up dark chocolate, and stir until melted.
TIP:
Add the chocolate to hot but not boiling liquid and stir away from direct heat until it melts. Heat it only gently so it doesn’t seize or become lumpy.
7
Pour the chocolate mixture into the hazelnut paste, add the powdered sugar and vanilla, and blend briefly until smooth.

Cooking

8
Lightly brush a crepe pan with canola oil and heat it over medium heat.
9
Pour in a thin layer of batter, swirl it across the whole pan, and cook for about a minute until golden.
10
Carefully flip the crepe with a spatula and cook the other side for about another half minute.
11
Continue in the same way with the remaining batter, stacking the finished crepes on a plate under a lid.

Serving

12
Spread each crepe with the chocolate spread, add banana slices to taste, and fold it over.
13
Lightly dust the finished crepes with powdered sugar and serve while still warm, while the spread is soft.