- 350g/12oz plain flour
- pinch salt
- 2 tbsp caster sugar
- ½ tsp baking powder
- 2 free-range eggs
- 375ml/13fl oz milk
- 2 tbsp melted butter, plus extra for frying
- 3 tbsp butter
- 4 tbsp cocoa powder
- 3 tbsp caster sugar
- 285ml/½pint milk
- ½ tsp vanilla extract
- 4 free-range egg yolks, lightly beaten
- 225g/8oz chopped hazelnuts
- 250ml/9fl oz whipping cream
- raspberries
- caster sugar, to taste
- 2 tsp cherry brandy (optional)
- icing sugar, to serve
- To make the pancake batter, mix the flour, salt, sugar and baking powder together in a large bowl.
- Make a well in the centre and add the eggs and milk and mix together. Add the melted butter and mix well.
- For the hazelnut cream filling, place the butter, cocoa powder and sugar in a bowl placed over a pan of simmering water and mix together (do not let the bottom of the bowl touch the water).
- Add the vanilla and milk and stir well. Continue stirring over the hot water for about 15 minutes, or until the mixture has thickened.
- Stir in the beaten egg yolks and continue to cook for about 10 minutes, until mixture is creamy.
- Add the chopped nuts and mix together. Leave to cool.
- Whip the cream to soft peaks and fold into the cooled hazelnut mixture.
- For the raspberry coulis, blend the raspberries with enough sugar to sweeten and the cherry brandy (optional). Sieve to remove the pips, if you like.
- To cook the pancakes, heat a small non-stick frying pan over a medium heat. Add a little melted butter then add a ladleful of the batter mixture. Cook for 1-2 minutes until golden, then flip over and cook the other side for about one minute. Place on a warm plate and repeat with the remaining batter.
- To serve, place a generous spoonful of the hazelnut cream filling on each pancake and roll up. Pour over the raspberry coulis and dust with icing sugar.