Chocolate and Raspberry Crêpes

Batter Ingredients:

430 ml milk (mixed with water)

4 eggs

Pinch of salt

225 g (1¾ cups) sifted flour

1 tbsp sugar

4 tbsp melted butter or oil

Filling & Topping:

225 g (8 oz) chocolate, grated

120 g (½ cup) seedless raspberry jam

Whipped cream

Chopped, toasted hazelnuts

Instructions:

Make the batter:

Combine all batter ingredients in a blender or food processor and mix for 1 minute, scraping down the sides occasionally. Mix a few more seconds until smooth. Cover and let rest in a cool place for 30–60 minutes. The batter should have the consistency of thin cream; add more milk if needed.

Cook the crêpes:

Lightly oil a crêpe pan or small skillet. Heat over high heat until a faint steam rises. Pour a large spoonful of batter into the pan, tilting it to coat the bottom evenly. If you’ve added too much batter, pour the excess into a separate bowl. Cook until the edges begin to brown slightly, then flip and cook the other side until golden-spotted. Slide each cooked crêpe onto a plate. Reheat the pan between crêpes as needed.

This recipe makes about 12 crêpes.

Assemble:

Evenly sprinkle grated chocolate over each crêpe. Spread raspberry jam over all of them. Roll the crêpes, leaving jam visible at the ends, or fold them into triangles.

Serve:

Warm the assembled crêpes in a moderately heated oven for 10 minutes.

Garnish with whipped cream and chopped toasted hazelnuts before serving.