Pancake Day: How To Make Perfect Chocolate Pancakes

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Our top chef David Demaison has created the ultimate Cocoa Crepe recipe. They’re so flipping delicious we had to share the love.
Ingredients:
- 200g plain flour
- 1 small pinch of salt
- 20g Hotel Chocolat Cocoa Powder
- 30g caster sugar
- 3 large eggs
- 500ml whole milk
- 5g olive oil
- Hotel Chocolat Salted Caramel & Pecan Chocolate Spreads
Method:
- Crack the eggs into a large bowl then add the caster sugar and a small pinch of salt.
- Whisk well, then incorporate the sieved cocoa powder and plain flour. Again whisk well until you get a blended mixture. Then add the milk very very slowly while stirring.
- Lastly, add the olive oil, and leave the pancake batter to set in the fridge for around 30 minutes.
- Cook your crepes in a non-stick pan.
- While still warm, spread over a generous amount of Hotel Chocolat’s Salted Caramel & Pecan Chocolate Spreads, and eat your Cocoa Crepes with joy in your heart.