Hazelnut Chocolate Crêpes

Sure to be a Pancake Day favourite. Make a batch of warm, thin and crispy French crêpes, spread generously with Bonne Maman Hazelnut Chocolate Spread, flip into quarters and maybe add a squeeze of orange for a citrus kick. A simple classic with a new addition! Fresh and warm crepes topped with Bonne Maman new Hazelnut Chocolate Spread... delicious!

Classic French Crêpes (Makes 8-10 crêpes)

Chocolate Crepes

Chocolate Crepes


 125g plain flour

 Pinch of salt

 1 tbsp caster sugar (omit for savoury crêpes)

 2 free-range eggs, beaten

 25g melted butter, plus extra for cooking

 250ml semi-skimmed milk

 3 tbsp cold water

 Sugar to dust

 250g jar Bonne Maman Hazelnut Chocolate Spread (to serve)


1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

2. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.

4. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

5. Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.

Cook’s Tips

For delicious light chocolatey crepes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.

Lemon Curd & Raspberry Crepes
Lemon Curd & Raspberry Crepes

Lemon Curd & Raspberry Crêpes (Makes 6)

Classic French Crêpes that are light in texture, lacey and crisp on the edges and delicious all- around! Fill them with raspberries and Bonne Maman Lemon Curd, that packs a zestypunch. This recipe is quick, easy and perfect for brunch, lunch or supper.

Ingredients (6 Large French Crêpes), see our Classic French Crêpes recipe

For the Filling 12 tbsp Bonne Maman Lemon Curd 300g fresh raspberries 6 tbsp crème fraiche or vanilla ice-cream Icing sugar to dust Zest of 1 lemon 25g toasted shredded almonds. A few sprigs of fresh lemon thyme


1. If the crêpes are not freshly made, wrap in foil and warm in a low oven for 10 minutes.

2. Spread each warm crêpe generously with about 2 tbsp lemon curd.

3. Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.4. Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away.

Cook’s Tips

For extra flavour and crunch, stir a tablespoon of toasted almonds into the crêpe batter before cooking. If fresh raspberries are out of season use thawed frozen berries. Add a splash of Crème de Framboise or Crème de Cassis to the berries before using.

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