45 grams plain flour
1 teaspoon cocoa powder
10 grams melted butter
100 millilitres milk
150 grams strawberries, diced
200 millilitres double cream
4 tablespoons chocolate hazelnut spread
1 teaspoon roasted crushed hazelnuts
Sieve the flour and cocoa powder into a bowl.
Crack an egg in the middle and add the melted butter. Whisk until combined.
Slowly add the milk in three batches, whisking until perfectly smooth.
Heat a small amount of butter over low heat in a nonstick frying pan.
Pour in half of the mixture and swirl around until the pan is fully covered. When you can see bubbles forming underneath the crepe, flip. Cook until the edges start to look dry and crisp.
Repeat cooking steps with the remaining mixture and set aside to cool.
In a bowl, whisk together the strawberries and double cream until they reach soft peaks.
Spread the strawberry cream onto one crepe and chocolate hazelnut spread on the other.
Put the chocolate crepe on top of the strawberry one.
Cut into 8 slices with a pizza cutter. Layer them on top of each other.
Decorate with strawberries and crushed hazelnuts.
Enjoy your Pancake Day!