Put all the ingredients for the crepes into a food processor or blender and process for about 1 minute, pushing down the sides occasionally. Process a few seconds more the blend thoroughly. Leave, covered, in a cool place for 30 minutes to 1 hour.
The consistency of the batter should be that of thin cream. Add more milk if necessary. Brush a crepe pan or small frying pan lightly with oil and place over high heat. When a slight haze forms, pour a large spoonful of the batter into the pan and swirl the pan to cover the base. Pour out any excess into a separate bowl.
Cook on one side until just beginning to brown around the edges. Turn over and cook on the other side until lightly speckled with brown. Slide each crepe onto a plate and repeat using the remaining batter. Reheat the pan occasionally in between cooking each crepe. The amount of batter should make 12 crepes.
As the crepes are cooked, sprinkle them evenly with grated chocolate and divide the raspberry jam among all the crepes. Roll them up so that the jam shows at the ends or fold into triangles. Reheat in a moderate oven for about 10 minutes before serving. Top with whipped cream and a sprinkling of browned nuts.
430 mL (3/4 pint) milk and water mixed
225g (8 oz) plain flour, sifted
15 mL (1 tbsp) sugar
60 mL (4 tbsp) melted butter or oil
225 g (8 oz) plain dessert chocolate, grated
120 g (4 oz) seedless raspberry jam
Whipped cream and chopped, browned hazelnuts