Ingredients

• Pancakes
• 150g plain flour
• 2 tbsp cocoa powder
• 2 medium eggs lightly beaten
• 300ml of full milk
• 50g butter melted plus extra for cooking
• Chocolate spread
• 50g hazelnuts
• 55g caster sugar
• 200ml whipping cream
• 200g dark or milk chocolate, broken into small pieces

Method

1. Pancake Mixture:
2. Place all the pancake ingredients with a pinch of salt into a food processor or blender and blitz well.  Pour the batter into a jug and chill for one hour if you have the time.
3. Chocolate Spread:
4. To make the chocolate spread blitz the hazelnuts with half the sugar, until finely ground, in a food processor.  Place the cream and the rest of the sugar in a pan and heat gently to dissolve the sugar.  Bring to the boil and remove from the heat, add the sugar hazelnut mixture and chocolate.  Leave to stand for a minute then stir well until the chocolate has melted and the mixture is smooth.
5. Heat a small 20cm non-stick pan over a medium heat.  Brush with the melted butter and pour in a little of the batter using a small ladle.  If the batter is a little thick, add some more milk and mix in.  Tip the pan around so the batter is evenly spread. Cook the pancake for 1 minute then flip it over and cook for a further few seconds on the other side. Remove from the pan keeping warm while you repeat the process cooking all the batter to make approx. 8 pancakes. 
6. Serve with the chocolate spread.