Ingredients

• 160g cake flour, sifted
• 3 medium eggs, beaten until light and fluffy
• 1 tbsp sugar
• 1/4 tsp salt
• 480-500ml semi-skimmed milk
• 1 tbsp unsalted butter, melted
• 120ml Nutella, melted

Method

• Sift the flour and salt into a bowl. Mix a well in the centre and add the sugar and beaten eggs.
• Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl with the Nutella. 
• Wipe the surface of a Le Creuset Toughened Non Stick Crepe Pan with a little oil and heat gently on a medium heat setting turning to a low medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the pancake on one side, then turn over to brown the other.
• Slide the pancake from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.