1 cup plain flour
¼ cup dark cocoa
¼ cup caster sugar
1¼ cups milk
2 tbsp melted butter, plus extra for greasing
300ml thickened cream
¼ cup nutella
Extra thickened cream, to drizzle (optional)
Chopped roasted hazelnuts, to serve
Sift flour and cocoa into a bowl. Add sugar and stir to combine. In another bowl, whisk eggs, milk and melted butter. Make a well in the centre of dry ingredients. Pour in egg mixture and whisk until smooth and free of lumps. Cover and allow to stand for 30 minutes. Batter should coat the back of a spoon. If necessary, thin down with 1 tablespoon of milk.
Grease a shallow 20cm non-stick frying pan or crepe pan with butter and place over a medium-low heat. Transfer batter to a pouring jug. Tilt pan slightly and pour about 2-3 tablespoons of batter onto one side, swirling pan to quickly coat. Once the base of the pan is thinly coated in pancake mix, immediately tip any excess batter back into the jug. You can trim off this section once cooked.
Cook until crepe is golden underneath, about 1½ minutes or until set. Using a thin metal spatula, loosen edges until you can slide spatula underneath to turn over pancake. Cook other side for about 1 minute. Stack on a plate, cover with a tea towel and continue cooking batter.
Whip cream and nutella until soft peaks form. Spoon a dollop of nutella cream on to one quarter of a crepe. Fold crepe over cream mixture and into a quarter. Serve drizzled with extra cream, if desired. Sprinkle with the chopped roasted hazelnuts.
Tip: Stack any leftover crepes between pieces of baking paper and place in a ziplock bag. Freeze for up to 2 months.