French Nutella crêpes

1.Combine eggs, flour, cocoa, oil, milk and a pinch of salt in a bowl. Whisk until you have a smooth batter. Cover with plastic wrap and refrigerate for 2 hours or even overnight if making for breakfast.

2.To make the syrup, place sliced orange in a small pan, cover with water and bring to the boil over medium heat. Pour off water, add fresh water and bring to the boil again.

3.In another pan, stir juice and sugar over medium heat until sugar dissolves. Add drained orange slices and cook at a gentle simmer until mixture is syrupy. Set aside to cool.

4.Heat a non-stick crêpe pan or frying pan and add a little melted butter. Pour about ⅓ cup batter into centre, tilting pan to distribute. Cook for 1-2 minutes then turn and cook the other side. Place crêpes on a warm plate while you cook the rest of the mixture.

5.To serve, smear Nutella on a crêpe, fold in half and then half again. Pour on a little cooled syrup and serve immediately.