Celebrate Shrove Tuesday with these sweet pancake desserts, finished with Guylian chocolates.

  • 25 minutes
  • 2
  • Easy
A chocolatey twist on a classic, Guylian’s mini chocolate and hazelnut Dutch pancakes, created in partnership with Rachel Phipps, are bound to be a big hit with chocolate lovers.

Ingredients

  • Large knob unsalted butter
  • 2 large eggs
  • 1 tsp golden caster sugar
  • 1 tsp vanilla extract
  • 5 1/2 tbsp milk
  • 3 tbsp plain flour
  • 2 tbsp chocolate hazelnut spread
  • Small handful toasted hazelnuts
  • 9 Guylian Sea Shells or Sea Horses

Method

Pre-heat the oven to 180 degrees.

Melt the butter in a small saucepan. 

Meanwhile, whisk the eggs and the sugar together until the sugar has dissolved.

Whisk in the vanilla and the milk, followed by the flour until the batter is smooth. 

Using a pastry brush, brush 9 holes of a non-stick muffin tin with melted butter.

Divide the batter between each of them and bake for 15 minutes until puffy and golden. 

Meanwhile, wipe out the butter pan with a piece of kitchen towel and then use the pan to heat the chocolate hazelnut spread until it reaches drizzling consistency.

Roughly chop the hazelnuts. 

Remove the pancakes from the oven and transfer them to a warm serving bowl.

Drizzle the pancakes with the chocolate hazelnut sauce, then sprinkle over the nuts.

Nestle a Guylian Sea Shell or Guylian Sea Horse in the middle of each pancake and serve immediately.

This is best served with two sets of knives and forks, for sharing in front of the TV.

chocolate hazelnut pancakes

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.