Pancakes topped with Hot Maple Fudge Sauce and Hazelnuts
Traditional crepe style pancakes topped with buttery fudge sauce and chopped hazelnuts.
Servings: 4
Calories: 386kcal
Equipment
- 1 frying pan
Ingredients
- 50 g hazelnuts skinned
- 120 ml double cream
- 100 g fudge (I used Morrisons “The Best” Maple Fudge)
- 8 pancakes made already or shop bought (if you must)
Instructions
- (Make your pancakes if you haven't already. )
- Preheat the oven to gas mark 4 or 180c. Lay the hazelnuts on a baking sheet lined with parchment paper. When the oven is up to temperature, toast the nuts in the oven for around 10 minutes.
- Meanwhile heat your double cream on a medium heat in a small saucepan. Chop up your chunks of fudge and tip them into the warm cream. Stirring with a wooden spoon until molten, bring the cream almost to the boil and then reduce to a simmer for around 10 minutes.
- Remove your hazelnuts from the oven. Tip them onto some sheets of kitchen paper and wrap into a little bundle inside which the shells will steam off. Leave for 2-3 minutes and then open up the bundle. Rub the nuts with the kitchen paper to loosen the shells. You may need to scratch the nuts gently to remove some of the shell. When the shells are mostly removed, chop the nuts coarsely. This will take a few minutes but worth the effort.
- Make your pancakes if you haven’t already done so. Fold 2-3 pancakes per person in half on a plate overlapping them slightly. Pour over some hot maple fudge sauce and sprinkle over some chopped hazelnuts. Serve immediately.
Notes
Hazelnut skins taste quite bitter, it may seem a bind but I promise you these nuts taste infinitely better if you allow a short time to remove their skins. This fudge sauce is incredibly easy.