Ready to roll chocolate crepes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ready to roll chocolate crepes recipe By You Magazine - February 13, 2018 Make these in advance and you are minutes away from warm rolled pancakes filled with molten chocolate spread. Chris Alack MAKES ABOUT 8-9 1. Mix the batter: In a large bowl combine 100g sifted plain flour and 25g wholegrain rye flour (the rye adds a nice texture but you can simply use an additional 25g plain flour if you prefer). Add 1 heaped tsp golden caster sugar and a pinch of sea salt. Add 2 medium eggs and mix to a lumpy wet paste using a spoon. Gradually whisk in 300ml full-cream milk, just a little at first, until you have a smooth creamy batter without any lumps. Stir in 20g melted butter. 2. Prep the crepes: Heat a non-stick frying pan (about 24 cm) over a medium-high heat for several minutes. When the pan is hot enough the pancake mixture should sizzle as it hits the pan. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. Cook for 30 seconds until the top appears just lacy at the edges and the pancake is golden and lacy underneath. Loosen the edges using a palette knife or spatula (non-stick for a non-stick pan), slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Cook the remainder likewise and leave to cool, stacking them with greaseproof paper in between. 3. Fill and chill: Thinly spread each pancake with a heaped teaspoon of Nutella to within 1 cm of the rim. Fold the edge of the pancake inwards by about 4 cm then keep turning it over until you have a flat rolled pancake. You could also fold them decoratively into parcels. Cover and chill until required. They will keep well for 1-2 days. To serve, heat for about 1 minute either side in a frying pan over a medium heat. Recipe by Annie Bell RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved