To prepare the dough for pancakes. I have a few favorites of the test. This is one of them.. so, for the dough products must be at room temperature, they must remove from refrigerator 1-2 hours before cooking. But if you forgot or you didn't have time then no problem! is there a way not to spoil the pancakes (more on this later). With a whisk or mixer on low speed beat the eggs with sugar, add milk and yogurt, whisk again, add a must!!! sifted flour with baking powder and salt and whisk everything until smooth. Now if your products were cool then, still whisking pour approximately 1/2 C of boiling water and again whisk, pour the oil Oleina and mix well. Leave the dough on the table to "rest" for 15 min, covering the bowl with a towel.

Then start cooking pancakes. Fry the pancakes on a dry pan, grease it just before baking the first pancake.

Then proceed to the preparation of the filling. Hazelnut fry on a dry pan for 1 -2 minutes Then grind into crumbs.

35% cream whipped with sugar and vanilla sugar to peaks.

Chocolate (black) melt in a water bath and add in the cream and add the chopped hazelnuts, all beat again. Our cream is ready!!

Next, take not so deep a bowl and covered it with a membrane so that an overhang is created.

Pear peel and cut into small dice, sprinkle with lemon juice.

On top put 3-4 pancakes overlapping the edges a little hung. In the middle also put a pancake.

Then put 1-1,5 tbsp cream, some sliced pear (about 1 tbsp ) on top of the pancake, and so until all of the pancakes, cream and pear.

The last layer of pancake, roll up the edges of pancakes and film. Remove in the cold for 1-2 hours.

For submission to the saucepan to warm the cream, put pieces of chocolate and stir until smooth. If the sauce is too thick you can add a little cream. Remove foil, flip the cake on a plate, decorate with the pears and drizzle chocolate sauce.