500 ml of milk
250 g of T55 flour
1 tbsp powdered sugar
3 g of salt finished
1 tablespoon of orange or vanilla flower water
50 g of butter
Oil for cooking
Let the butter melt.
In a large salad maker or in a blender bowl, pour milk, eggs, sugar, salt, orange blossom water and flour and mix to whip or stir the blender for a few minutes to mix well and get a c dough smooth and homogenous dream if there is some flour left on the walls of the blender, scratch with a spatula and mix again.
Add melted butter and mix again. Place in a clean salad maker and let the dough rest for at least 1 hour or 30 minutes at ambient temperature.
Heat an anti-adhesive pan and then wipe it with slightly oiled absorbing paper.
Pour a pastry over the hot pan, burn, then turn the pancake over. Let it bake for a few more moments, then renew the operation until the dough is exhausted.
Reserve the pancakes on a plate, you can cover them with a cake bell or a clean towel to avoid them drying out.
Top the pancakes with hazelnut chocolate spread before rolling them and tasting them!