Chocolate praline crêpes

Pancake day is imminent. A day where you are overwhelmed with the towers of Nutella and ready-mix packs as your enter the supermarkets. I have never made pancakes, the American style. In both England and in Brazil they are called pancakes but are made à la French, much thinner.

The English tradition is to add lemon juice and sugar to your pancake, but I am partial to a crunchy praline.

I am embarrassed to say I make praline waaay too often. At one point I had a huge jar in my cupboard and would sprinkle it on everything – from yoghurts to cakes. This praline cream game is strong and has definitely become a favourite.

Chocolate praline crêpes (serves 5-6)

For the praline cream

150ml whole milk

100ml double cream

3 egg yolks

3 tbsp cornflour

2 tbsp plain flour

100g mixed nuts

100g sugar

1. Line a baking tray with baking paper – i used a silicone mat. Cook sugar in a pan, stirring, for 5 minutes or until sugar has dissolved.

2. Once sugar has turned into an amber colour add nuts and stir to cover them with sugar. Pour onto prepared tray and allow to cool

3. Break the praline into smaller pieces and blitz it using a food processor for 5-7 minutes until its texture is like wet sand. Set aside

4. Lightly whisk flours with the yolk, add yolk to milk and cream and transfer it to a pan

5. Bring it to a simmer, keep stirring it constantly until the mixture thickens

6. Let it cool slightly then add 2/3 of the praline into the cream. Leave it to cool completely

For the chocolate crêpes

160g plain flour

4 eggs

40g cocoa

400ml milk

60g melted butter

Pinch of salt

2 tbsp caster sugar