Ingredients
- For the crepes:
- 240g plain flour
- 40g caster sugar
- Pinch of sea salt
- 4 eggs
- 500ml milk approx
- 80g melted butter, for cooking the crepes
- For the spread filling:
- 250g chocolate hazelnut spread
- 250g peanut butter, thick and smooth
- For the candied hazelnuts:
- 100g caster sugar
- 12 approx whole hazelnuts
- Cocoa powder, for dusting
- Start by making your crepe batter. Add the flour, sugar and salt into a mixing bowl and stir to combine. Make a small well in the centre and crack in the eggs. Begin whisking and slowly adding the milk, whisking well until a smooth, light batter is formed. Place the batter mix in a jug and store in the fridge for 30 minutes before using.
- Remove the batter from the fridge and stir well. Heat a nonstick pan on a medium heat. Add a drizzle of melted butter, swirling to evenly coat the base of the pan. While holding the handle of the pan, pour in three to four tablespoons of the batter mix, swirling and tilting the pan immediately to spread the batter into an even layer. Cook for one minute, the turn the crepe over with a spatula and cook for 45 seconds on the other side. Then remove and place on a plate. Repeat the process with the rest of the mix, needing eight to 10 crepes in total.
- While the crepes are cooling, add the hazelnut spread and peanut butter to a bowl and mix together with a spoon until combined. Spread a layer of the mix on to a crepe with a knife or offset spatula. Do the same with a second crepe, then place it neatly on top of the first. Repeat the process until all are stacked (the final crepe going on top doesn’t need the mix spread on it). Chill for at least four hours in the fridge but ideally leave overnight.
- To make the candied hazelnuts, heat the caster sugar in a small saucepan until it forms a golden brown caramel, then remove it from the heat. Press a toothpick lightly into a hazelnut, then, holding the end of the toothpick, dip the hazelnut into the caramel. Lift it directly up out of the caramel, letting excess run off, and hold it until the thin caramel stream off the hazelnut cools. Then place the candied hazelnut on a tray. Repeat for the other hazelnuts.
- To finish, dust the crepe cake lightly with cocoa powder and slice carefully into wedges. Serve each slice with a candied hazelnut or two.
