A weekend brunch specialty, you can use other nuts in place of hazelnuts if you prefer…tuck in..
You Will Need:
1/2 cup milk
4 tbsp sugar
70 g hazelnuts, chopped and roasted
100 g flour
1 tsp baking powder
1 tsp cinnamon
maple syrup, ice cream, and sliced strawberries to serve
Beat eggs, milk and sugar until light and fluffy
Slowly add nuts, sifted flour and baking powder, cinnamon and salt and beat until smooth.
Melt some butter in a small heavy-based frying pan.
When hot, pour in batter small amount of batter and tilt pan so that it covers the base.
Cook for 2 mins or until golden, flip and cook the other side for 1 min – or until golden.
Repeat with the remaining mixture, adding more butter as necessary.
To serve, roll each crepe and drizzle with maple syrup. Place a dollop of cream and strawberries.
Makes approx 18 crepes.