Sift flour into bowl, add eggs, oil, salt and 2 tbsp milk. Beat until smooth. Beat in remainder of milk; refrigerate 30 minutes.

Heat heavy pan, grease with butter. Pour a thin layer of pancake batter into pan, brown on one side. Turn, brown other side. Turn out onto plate. Repeat with remaining mixture.

Spread a thin layer of hazelnut filling over each crepe, fold into triangles. Place crepes, slightly overlapping, in lightly greased overproof dish. Cover, bake in moderate oven 15 minutes or until heated through. To serve, arrange crepes on serving plate, top with a scoop of ice cream, pour sauce over.

Combine softened butter, toasted and blitzed hazelnuts and sifted icing sugar; mix well

Place butter and chocolate in sauce pan, stir over moderate heat until melted. Add sifted icing sugar; mix well. Remove from heat, add sour cream and liqueur, stir until smooth and glossy. Serve warm.