Choc hazelnut and pear crepes

ingredients

• Choc hazelnut and pear crepes

  • 1 cup plain flour
  • 1 3/4 cup milk
  • 2 eggs
  • cooking oil spray
  • 1/3 cup chocolate hazelnut spread
  • 2 small pears, peeled, cored, thinly sliced
  • 12 scoops vanilla ice-cream

method

• Choc hazelnut and pear crepes

  • 1

    Sift flour into a medium bowl; make a well at centre. Whisk milk and eggs in a medium jug. Whisk into flour until batter is smooth.

  • 2

    Spray a 20cm (base measurement) non-stick frying pan with oil; heat over moderate heat. For each crepe, pour 1/4 cup batter into pan. Cook for 1-2 minutes or until golden underneath and bubbles appear on surface. Turn; cook for 1-2 minutes more or until golden and cooked. Transfer to serving plate. Cover to keep warm. Repeat, using remaining batter, to make a total of 12 crepes.

  • 3

    Fold crepes in half. Spread with chocolate hazelnut spread and top with pear. Fold in half again to enclose filling. Serve crepes with ice-cream.

notes

Use a crepe pan if you have one; its shallow sides make it easy to slide crepes from pan.