Rich and sweet, these pancakes are rolled up with chocolate-hazelnut spread, nuts and chocolate chips, then sliced into rounds. Serve with cream or custard

MAKES 5, SERVES 4-6

For the pancakes
185 g self-raising white flour
65 g caster sugar
1/2 teaspoon salt
2 large eggs
250 ml milk
50 g butter, melted
To cook
25 g clarified butter or butter, cubed, for greasing pan
For the filling
250 g good-quality
chocolate-hazelnut spread, chilled
100 g toasted hazelnuts,
coarsely chopped
100 g dark chocolate chips, chilled

PERFECT PANCAKES METHOD
When preparing the batter, be careful not to overwork it; adding oil will give a richer texture and banish lumps
Makes around 12
Basic pancake batter
2 large eggs
185 ml milk
75 g plain white flour
1/2 teaspoon salt
2 tablespoons grapeseed,
corn or olive oil
To cook
50 g clarified or ordinary butter cut into 1 cm cubes

Put the batter ingredients into a large jug in the order, above, and whisk for 10 seconds with a hand-held electric whisk, or whizz in a food processor. Allow the batter to stand for 10 minutes while you prepare your filling. Heat a 20 cm diameter non-stick frying pan until very hot. Add a cube of butter and pour in about a tablespoon of batter – enough to coat the base – tilting the pan to even the shape. Cook over medium heat for about 30 seconds or until tiny bubbles break at the outer, then central part and the pancake no longer looks wet. Flip or turn the pancake over and cook for 10-15 seconds more. Slide the pancake out onto a foil-lined dish. Cover with foil and keep warm in an oven pre-heated to Gas Mark 3 (160°C, 325°F).

Sift the flour, sugar and salt into a large measuring jug or bowl. In a second jug or bowl whisk together the eggs, half the milk and the melted butter, using an electric hand-held whisk. Pour the egg mixture into the dry ingredients and whisk again for 10 seconds. Add the remaining 125 ml milk and whisk again briefly. Follow the Perfect Pancakes method, above, to cook five pancakes in a 25 cm diameter non-stick pan. Spread each pancake with 50 g chocolate-hazelnut spread; add 20 g nuts and 20 g chocolate chips. Roll up and chill. To serve, slice each roll into 9 to 10 pieces.

Recommended wine from Decanter magazine:
Clos du Portail, Graves Supérieures 2004, France
Nose of apricot and citrus, with a perfect balance between acidity and sweetness. £6·95, The Wine Society, (01438) 741177, www.thewinesociety.com.

RECIPE CLARE FERGUSON
STYLING KAREN SMITH
PHOTOGRAPHS MARIN BRIGDALE
FEBRUARY 2007