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Chocolate, hazelnut and clementine crêpes recipe

Chocolate, hazelnut and clementine crêpes recipe

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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. See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 382 calories / serving
  • Vegetarian


  • 150g plain flour
  • 2 eggs
  • 325ml semi-skimmed milk
  • 1 clementine, zested
  • 1½ tbsp olive oil
  • 4 clementines, peeled and sliced into rounds, to serve

For the sauce

  • 50g unsalted butter
  • 2 tbsp golden syrup
  • 75g dark chocolate, roughly chopped
  • 50g roasted chopped hazelnuts, blitzed until smooth

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    9g 46%
  • Sugars

    13g 15%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 34.4g Protein 9.2g Fibre 3.7g


  1. 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. 
  2. 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.
  3. 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.
  4. 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. 

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