Ingredients

• 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

Directions

• 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.