Mexican chocolate & hazelnut crepe stack (serves 4)

This dessert is decadent, but the spices mean that the chocolate never becomes overwhelmingly sweet.
 
Ingredients:

FOR THE PANCAKES:
1 cup plain flour
2 eggs
240ml milk
1 tsp caster sugar
1/4 tsp ground cinnamon

about 50g hazelnuts

FOR THE CHOCOLATE SAUCE:
1 small jar of Nutella (about 250g)
a pinch of chile powder (or more, if you like it hot)
1/4 tsp ground cinnamon
a little milk

Method:

Start by preparing the pancake batter.  If using an electric beater, place all the ingredients in the bowl and beat until thoroughly mixed.  Scrape down the sides of the bowl and mix again to ensure that there are no lumps.  If using a whisk, sift the flour, sugar and cinnamon into a bowl, beat together the eggs and milk and pour the liquid into the flour.  Whisk vigorously until everything is thoroughly mixed and there are no lumps.  If you are feeling like a perfectionist, strain the batter into a jug to remove any stray lumps (I didn't and my pancakes were lump-free!).  Allow to rest at room temperature for 30 minutes.

Place the whole hazelnuts on a baking sheet in a 180C pre-heated oven for about 5 minutes.  Remove, place in a kitchen towel and rub vigorously to remove the skins.  Crush lightly.

For the Nutella filling, place the Nutella and spices in a small saucepan over gentle heat.  Add about 2 Tbsp milk and stir continuously - the Nutella will be too thick and what you need is something the consistency of molasses.  Add milk until te desired consistency is reached and the Nutella mix is lump-free. 

To make the pancakes, heat a non-stick frying pan (or moisten a paper towel with a little sunflower oil and rub all over an ordinary frying pan and heat).  Make sure you use a pan that has a rounded shape, not a 90 degree straight angle between the base and the sides. When the pan is hot, pour a ladleful of the batter onto the base and swirl the pan around till the batter coats the base - the thinner the better!  Cook until lots of little bubbles appear on the top surface and the edges start to brown.  Loosen the pancake from the base of the pan with a gentle shake.  Place an egg-lifter underneath the pancake and flip it over, cook for a minute or so, then remove to a warm plate.

Once you have finished all your batter and made your pancakes, assemble.  Start with a pancake, then spread some of the Nutella mix on it (you may have to keep the Nutella mix over gentle heat to keep it spreadable) and sprinkle with chopped toasted hazelnuts.  Place another pancake on top and repeat until all pancakes, Nutella and nuts have been used up (finish with some Nutella and nuts).  Cut and serve immediately.

 

Another great recipe from http://www.cooksister.com
© J Horak-Druiff 2010

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