Chocolate, hazelnut and clementine crêpes recipe

Name: Chocolate, hazelnut and clementine crêpes
Yield: Serves 6
Ingredients: 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; 50g unsalted butter; 2 tbsp golden syrup; 75g dark chocolate, roughly chopped; 50g roasted chopped hazelnuts, blitzed until smooth

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

Shop your ingredients

Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
150g plain flour
£0.70
£0.47/kg
Tesco British Barn Eggs 10 Pack
2 eggs
£1.70
£0.17/each
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
325ml semi-skimmed milk
£0.65
£0.65/litre
Tesco Sweet Easy Peelers 600g
1 clementine, zested
£1.50
£2.50/kg
Tesco Olive Oil 250Ml
1½ tbsp olive oil
£3.10
£12.40/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
50g unsalted butter
£1.85
£7.40/kg
Tesco Golden Syrup 680G
2 tbsp golden syrup
£1.80
£2.65/kg
Ms Molly's Dark Chocolate Bar 100G
Aldi Price Match
75g dark chocolate, roughly chopped
£0.59
£5.90/kg
Tesco Roasted Chopped Hazelnut 100G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
50g roasted chopped hazelnuts, blitzed until smooth
£2.50
£25.00/kg

Method

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.