Choc hazelnut and pear crepes

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


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


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.


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