Mexican chocolate & hazelnut crepe stack

by Jeanne on February 9, 2010

in Dessert

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**GIVEAWAY NOW CLOSED – the lucky winner was Margot of Coffee & Vanilla**

I’m a fraud.

Yes, I hang out with baking and dessert maestros like Mowie, Deeba and Jamie.  Yes, I do occasionally bake and make dessert.  But I’m no baker, and I’m no dessert blogger.  I have made “real” bread with yeast exactly once.  I have yet to see if my macarons grow feet.  And until recently, I had been an avid consumer of pancakes rather than a producer.  Yes, I know that they are so simple a child can make them.  No, I do not want to comment on my general inadequacy in this department any further!

But in my defence, I will say that I can actually drag myself out of my comfort zone occasionally, particularly if there is the hope of something tasty at the end of it, or if other people are relying on me to come up with the goods.  There was a bit of both these factors going on last week when somebody from supermarket chain Morrisons got hold of me and asked if I would be willing to take the seasonal pancake challenge and come up with some pancake recipes for them.  They also offered to send me a box of seasonal ingredients and some pancake-making kit - sounded like a fair trade, particularly as they said I didn’t actually have to make the pancakes, just send the recipes!

The gigantic box duly arrived, complete with four seasonal ingredients (three savoury and one sweet), 2 non-stick frying pans, a scale and utentils (whisk, ladle and spatula) and I had to put my thinking cap on.  I also had to put my pancake-making skills to the test.  Or, umm, grow some – fast!

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I already had ideas for the savoury ingredients, but when I think of pancakes I always tend to think of sweet ones, so I thought I’d kick off my Big Pancake Experiment with something sweet… yet spicy.  Of course, the first hurdle was the big pancake/crepe decision:  thin lke on the streets of Paris, or fluffy as served with maple syrup and bacon in the USA??  In the end I thought I’d start with classic crepes, and what could be more classic than Nutella crepes – the staple of pavement crepe vendors around the world?  Plus this would work well eith the hazelnuts!

I usually find Nutella a little too sweet, so I started off my thinking how I would reduce the sweetness a little or at least counter it.  I had made a spicy Mexican chocolate sauce for my Mexican birthday party last year, so I thought I might have a play around with that theme.  I also didn’t want to just do a plain rolled up crepe, hence the stack.

The verdict?

1.  Making crepes is really easy – the hardest part is getting an even layer of batter all over the pan…

2.  Nutella should always be mixed with cinnamon and chile powder – it’s divine.

3.  If you have ever been to Munich Oktoberfest and remember the distinctive aroma of cinnamon and Nutella in the fairground, this recipe will recreate it in your very own kitchen!

4.  Clearly this recipe has the wow factor – Nick does not even like dessert, and he was making appreciative noises with every bite.  So I can guarantee that it is a winner :)

If you are thinking of making some pancakes for pancake day on the 16th, why not leave me a comment on this post telling me about your favourite pancake filling and put yourself in line to receive a pancake making parcel consisting of a retro kitchen scale, a non-stick frying pan, a ladle, spatula and whisk – picture at bottom of post, all courtesy of Morrissons.  All comments left by midnight on Saturday 13 February will be put through a randomizer and a winner will be chosen.   Please note that I am only able to ship to the UK.

 

Other bloggers playing with pancakes include:

 

 

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MEXICAN CHOCOLATE & HAZELNUT CREPE STACK (serves 4)

For printable recipe, click here.

Ingredients:

FOR THE PANCAKES:
1 cup plain flour
2 eggs
240ml milk
1 tsp caster sugar
1/4 tsp ground cinnamon

about 50g hazelnuts

FOR THE CHOCOLATE SAUCE:
1 small jar of Nutella (about 250g)
a pinch of chile powder (or more, if you like it hot)
1/4 tsp ground cinnamon
a little milk

Method:

Start by preparing the pancake batter.  If using an electric beater, place all the ingredients in the bowl and beat until thoroughly mixed.  Scrape down the sides of the bowl and mix again to ensure that there are no lumps.  If using a whisk, sift the flour, sugar and cinnamon into a bowl, beat together the eggs and milk and pour the liquid into the flour.  Whisk vigorously until everything is thoroughly mixed and there are no lumps.  If you are feeling like a perfectionist, strain the batter into a jug to remove any stray lumps (I didn’t and my pancakes were lump-free!).  Allow to rest at room temperature for 30 minutes.

Place the whole hazelnuts on a baking sheet in a 180C pre-heated oven for about 5 minutes.  Remove, place in a kitchen towel and rub vigorously to remove the skins.  Crush lightly.

For the Nutella filling, place the Nutella and spices in a small saucepan over gentle heat.  Add about 2 Tbsp milk and stir continuously – the Nutella will be too thick and what you need is something the consistency of molasses.  Add milk until te desired consistency is reached and the Nutella mix is lump-free.

To make the pancakes, heat a non-stick frying pan (or moisten a paper towel with a little sunflower oil and rub all over an ordinary frying pan and heat).  Make sure you use a pan that has a rounded shape, not a 90 degree straight angle between the base and the sides. When the pan is hot, pour a ladleful of the batter onto the base and swirl the pan around till the batter coats the base – the thinner the better!  Cook until lots of little bubbles appear on the top surface and the edges start to brown.  Loosen the pancake from the base of the pan with a gentle shake.  Place an egg-lifter underneath the pancake and flip it over, cook for a minute or so, then remove to a warm plate.

Once you have finished all your batter and made your pancakes, assemble.  Start with a pancake, then spread some of the Nutella mix on it (you may have to keep the Nutella mix over gentle heat to keep it spreadable) and sprinkle with chopped toasted hazelnuts.  Place another pancake on top and repeat until all pancakes, Nutella and nuts have been used up (finish with some Nutella and nuts).  Cut and serve immediately.

 

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Hazelnuts on Foodista

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{ 28 comments… read them below or add one }

Adele February 10, 2010 at 4:08 am

This looks absolutely divine, Jeanne. Will defenitely make it, it’s even pancake weather here today. Are you allowed to say what your savoury pancakes were?

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natalian February 10, 2010 at 7:23 am

Oh YUM!!! As my baking skills go no further than the humble pancake with cinnamon sugar, I will definately be trying this one to take me to the next level!

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alan February 10, 2010 at 8:49 am

definately gonna try this out it looks yummy!
my favorite crepe stack is my banana split one.
Caramalise a banana or two in butter and brown sugar.
Slice it and layer on a crepe , cover with another crepe and add a layer of vanilla ice cream and cover with crepe then cover that with strawberry sauce and/or some fresh strawberries , put one final crepe on and put a scoop of the vanilla ice cream on to and voila you have my banana crepe split :)

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nina February 10, 2010 at 11:44 am

Oh heck Jeanne, this is to die for!!!! Bring on the vanilla ice-cream!!!!

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Marisa February 10, 2010 at 12:07 pm

Om nom nom! Chocolate anything works for me & this looks like something I could sink my teeth into! Don’t worry, I also much prefer (and is better at I think) cooking than baking. We all have our different specialities.

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Gaby Dunn February 10, 2010 at 12:31 pm

To die for doll ! just love the combination of chocolate and chilly! first had it at Madame Zingara in Longstreet

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Ash February 10, 2010 at 3:09 pm

I would love to enter (and am lucky enough have a UK address ready in case I win!) Well done on the crepes, they look gorgeous!

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lo February 10, 2010 at 5:08 pm

You had me at “Mexican chocolate,” really. But, having taken a look at these, I’m completely putty in your hands. All sorts of favorite things in one place — chocolate, chiles, hazelnuts. Mmm. Gotta put these in my recipe file!!

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Margot February 10, 2010 at 9:51 pm

And who is now mean??? I wanted not to eat anything before bedtime… now I’m craving chocolate & chillies! ;)

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Joan Nova February 11, 2010 at 12:59 am

That looks really beautiful, rich and totally delicious…but is it meant to be breakfast or dessert?

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bellini valli February 11, 2010 at 2:03 am

Look at that stack of chocolaty hazelnut goodness………sigh

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Johanna GGG February 11, 2010 at 2:20 am

oh these look delicious – and I was just wondering about cinnamon in nutella this week – as am thinking of some baking with it. I have only tried making thin crepes rather than fluffy pancakes recently and was surprised at how well they went – must try this

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tasteofbeirut February 11, 2010 at 4:23 pm

Jeanne
Your stack of pancakes with the nutella cream, why that’s a teen-age kid’s dream come true! I can’t think of anything my 16 year-old and her friends would like more!

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diva February 11, 2010 at 5:58 pm

Oh u’re so not a fraud! I think we all kinda stick within our comfort zones sometimes but this is proof that you’re a maestro yourself. You killed me with that chocolate sauce. P/s. i feel like a fraud nowadays posting desserts i didn’t make. Damn that my apartment doesn’t have an oven and that i can’t afford one on my own. Can’t wait to get home and use my own :) x

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Mowielicious February 11, 2010 at 10:48 pm

Oh honey, you are THE REAL DEAL and I’m your groupie! Goooooooooo Jeanne! WOOT! =)
Those look dee-vine! xxx

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Juliana February 12, 2010 at 4:52 am

Pancakes…with Nutella…cannot go wrong…yummie!

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Jamie February 12, 2010 at 10:16 am

Heaven! Heaven! I must try these! My husband is the crepe maker in this house – it is something that scares even a baker like I am! But your recipe is so worth trying if the crepes come out like yours; and how brilliant is Nutella, chili and cinnamon? Wow, Jeanne, I’m heading over now!
And once I made incredible Seafood filled crepes that i still dream about 20 years later! But I have been building up the courage to try a creamed wild mushroom crepe cake for dinner. You have now inspired!
And if I win this great prize then have it sent to your UK address and I promise I’l come and pick it up. And you’ll have these Spicy Nutella crepes waiting to celebrate!

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browniegirl February 12, 2010 at 1:21 pm

OOOOOOOOOOOOOOH!!! AAAAAAAAAAAAAAAAHHHH!! I think I love youuuuuuuuuuuuuu… *stumbles out with hands over eyes and screen firmly gripped between clamped teeth* Landsakes woman. Im on a weightloss regime…..

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Jane February 12, 2010 at 9:54 pm

I love drottninsylt – a Swedish berry jam. It makes an amazing filling.

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joey February 13, 2010 at 12:38 am

Oooh! I love anything with Nutella!!! Have never had it with cinnamon and chili but it sounds delicious…this looks divine!

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deeba February 13, 2010 at 8:48 am

YUM YUM YUM…saw Mowie’s pic tweeting about your pic on the billboard. Couldn’t open the comment page that day, but am back! Love the stack you built up there … I WANT!! What fun you’ve had with them!
If I win, please hang on to my prize. Will come & get it one day!!
xo

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Hilda February 13, 2010 at 1:16 pm

I didn’t make crepes for La Chandeleur on the 2nd but I do love Nutella and mexican chocolate in general and crepes have an unconditional fan in me. I love bananas, plain or caramelized on pancakes, or if I make real crepes then sugar and lemon juice, or back to pancakes I also love sour cream mixed with brown sugar and sliced strawberries on top. Awesome.

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Kevin February 13, 2010 at 3:18 pm

That stack of crepes just oozing with chocolate looks so good! The spices of the Mexican chocolate would add a really nice hint of the exotic!

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Solange February 13, 2010 at 3:24 pm

Ok if I win, I’ll make crepe suzette and we can share virtually or in real life. By the way lovely post as ever.

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Herschelian February 13, 2010 at 3:27 pm

My favourite crepe filling is a sweet chunky apple puree seasoned with cinnamon, then rolled up with a tablespoon of flaming Calvados poured over it and a large dollop of whipped cream.

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Soma February 15, 2010 at 1:10 am

like crepes way better than pancakes and they are way easier to make than the frightening baking for me. yes I love crepes and that stack with the chocolate is just sensational! Something that my entire family will delve in.

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Margot February 20, 2012 at 11:24 am

Can you believe that I’m still using all the utensils you sent me. I actually used them yesterday to make pancakes, linked to yours there :)

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Kavey February 21, 2012 at 9:12 am

Oooh can I enter? Can I? My favourite pancake filling as of yesterday is bacon, yes bacon embedded into the pancakes! With maple syrup poured over the lot! Classic but fantastic.
Your stack looks proper lovely!

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