Whisk together the flour, sugar, salt, eggs and milk to make a smooth batter.
Melt the butter in a small saucepan until it turns a golden colour, just a few minutes. Sieve it into the batter and whisk in well.
In a separate bowl, spoon in about a quarter of the batter. Whisk in the cocoa powder and two generous teaspoons of Hazelnut Chocolate Spread. Spoon the mixture into a strong plastic food bag.
When ready to make your crêpes, snip off a corner of the bag and draw a whirl of the chocolate batter into the hot crêpe pan. Now pour over a ladle of crêpe batter and cook for 2 minutes on each side.
Serve with Bonne Maman Strawberry Conserve.
