Name: Crepes with Homemade Chocolate Spread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 250 g plain flour; 500 ml milk; 2 pcs eggs; 1 tablespoon caster sugar; 1 pinch salt; rapeseed oil; 120 g hazelnuts; 100 g dark chocolate; 80 ml milk; 30 g butter; 2 tablespoons powdered sugar; 1 teaspoon vanilla; 1 pc bananas; powdered sugar

Step by step process

Batter

1
Start the crepes with the batter. 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. The flour absorbs the liquid, so 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
Gently flip it with a spatula and finish cooking the other side for roughly another half minute.
11
Continue in the same way with the remaining batter, stacking the finished ones 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
Serve right away. Dust them lightly with powdered sugar while the spread is still soft.