52 weeks of little helps

Decadent chocolate crêpes

  1. To make the pancakes, sift 100g plain flour and 15g cocoa into a bowl, add 1 egg and 1 egg yolk, then gradually whisk in 250ml milk until smooth. Leave to stand for 15 minutes.
  2. Whisk 250ml fresh cream until you get soft peaks. Melt 50g dark chocolate, if using to decorate, in a bowl set over a small saucepan of gently simmering water. You could also use ready-made chocolate sauce instead.
  3. To cook the pancakes, heat a little vegetable oil in the base of an 18 cm frying pan, pour the excess out of the pan into a bowl, then add 2-3 tablespoons of the pancake batter to the pan. Tilt the pan to swirl the batter over the base in a thin layer and cook until browned on the underside. Turn the pancake over and cook the second side, then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
  4. Fold the pancakes into quarters, spoon in the cream and top with your choice of berries. Arrange in pairs on plates and drizzle with melted chocolate, if using. Serve immediately.

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Decadent chocolate crêpes

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