Choc hazelnut and pear crepes
Mar 27, 2013 1:00pm- 15 mins preparation
- 25 mins cooking
- Serves 6
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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
- 1Sift 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.
- 2Spray 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.
- 3Fold 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.
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