Topped with the season's juiciest clementines and drizzled with a rich, hazelnut chocolate sauce, this simple yet decadent crêpe recipe is the perfect post-dinner treat.
- To make the crêpe batter, sift the flour into a large mixing bowl and make a well in the centre. Add the eggs into the well and whisk, gradually adding the milk, until you have a smooth batter. Stir in the clementine zest, then leave to stand for 30 mins.
- Brush a 20cm frying pan with a little oil and, using a ladle, swirl a thin layer of batter over the pan, tipping so that it fully coats the base. Cook over a medium heat for 1-2 mins, until golden, then flip and cook for another 1-2 mins on the other side, until golden.
- Transfer to a tray lined with nonstick baking paper and keep warm in the oven on a low heat. Repeat steps 2 and 3 until you have 12 crêpes.
- In a small pan, heat the butter, golden syrup and chocolate and cook gently, stirring until melted. Add the hazelnuts and stir to combine. To serve, top the crêpes with the clementine rounds and drizzle over the sauce.