Make these in advance and you are minutes away from warm rolled pancakes filled with molten chocolate spread.
MAKES ABOUT 8-9
1. Mix the batter: In a large bowl combine 100g sifted plain flour and 25g wholegrain rye flour (the rye adds a nice texture but you can simply use an additional 25g plain flour if you prefer). Add 1 heaped tsp golden caster sugar and a pinch of sea salt. Add 2 medium eggs and mix to a lumpy wet paste using a spoon. Gradually whisk in 300ml full-cream milk, just a little at first, until you have a smooth creamy batter without any lumps. Stir in 20g melted butter.
2. Prep the crepes: Heat a non-stick frying pan (about 24 cm) over a medium-high heat for several minutes. When the pan is hot enough the pancake mixture should sizzle as it hits the pan. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. Cook for 30 seconds until the top appears just lacy at the edges and the pancake is golden and lacy underneath. Loosen the edges using a palette knife or spatula (non-stick for a non-stick pan), slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Cook the remainder likewise and leave to cool, stacking them with greaseproof paper in between.
3. Fill and chill: Thinly spread each pancake with a heaped teaspoon of Nutella to within 1 cm of the rim. Fold the edge of the pancake inwards by about 4 cm then keep turning it over until you have a flat rolled pancake. You could also fold them decoratively into parcels. Cover and chill until required. They will keep well for 1-2 days. To serve, heat for about 1 minute either side in a frying pan over a medium heat.
Recipe by Annie Bell