Colour Your Crêpe Chocolate

Bonne Maman Hazelnut Chocolate Spread, which is, of course, made using all-natural ingredients, 20% hazelnuts and absolutely no palm oil whatsoever, will make a scrumptious addition to warm French crêpes this Shrove Tuesday.

These Hazelnut Chocolate Crêpes will certainly be a Pancake Day favourite. Make a batch of warm, thin and crispy French crêpes, spread generously with Bonne Maman Hazelnut Chocolate Spread, flip into quarters and maybe add a squeeze of orange for a citrus kick, too? Sounds delicious, doesn't it?

For absolute chocolate heaven on Pancake Day, make these crêpes extra chocolatey by adding 1 level tbsp of cocoa powder to the flour before making the batter, fill with Hazelnut Chocolate Spread and roll into cigarillos.

Hazelnut Chocolate Crêpe Cigarillos

Ingredients:

125g plain flour

Pinch of salt

1 tbsp caster sugar

(1 tbsp cocoa powder - optional)

2 free-range eggs, beaten

25g melted butter, plus extra for cooking

250ml semi-skimmed milk

3 tbsp cold water

Sugar to dust

250g jar Bonne Maman Hazelnut Chocolate Spread (to serve)

 Method:

Put the plain flour, salt, cocoa powder and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

Next, heat a frying pan over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat until you have enough crêpes for everyone!

Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.