Method

• 1.
  For the spread, soak hazelnuts in water overnight. The next day, drain and rinse well. Place in a food processor and whiz until fine. Add 1/4 tsp salt flakes and pulse to combine. Add 1/4 cup (25g) cacao and whiz to combine, then add 25g coconut oil and whiz until combined. Repeat process 3 more times, scraping down sides of bowl each time, until all cacao and coconut oil have been added and mixture is well combined.
• 2.
  With the motor running, add maple syrup in a thin, steady stream to form a paste. If the mixture splits, add warm water, 1-2 tbs at a time, with the motor running, to bring back together. (You can store the spread, covered, in an airtight container at room temperature for up to 1 week.)
• 3.
  To make the crepe batter, whisk milk and egg in a bowl until smooth, then whisk in 3 tsp melted butter. Gradually add sugar and flours, and whisk well to combine. Set aside for 30 minutes to rest.
• 4.
  Heat a large non-stick frypan over medium heat. Wipe pan with paper towel dipped in remaining 25g melted butter. Spoon 2 tbs batter into pan, tilting the pan to thinly coat the base. Gently tap the pan once onto the stovetop to knock out any air bubbles and create an even spread of batter.

• 5.
  Cook the crepe for 1 minute or until bubbles rise to the surface. Flip and cook for a further 10 seconds or until firm. Transfer to a plate and cover to keep warm. Repeat with remaining butter and crepe mixture.
• 6.
  Spread a little raw chocolate-hazelnut spread onto each crepe, add a spoonful of creme fraiche, then fold crepes into quarters and serve immediately.