Recipe courtesy of Laura Calder
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Chocolate Crepes
Total:
35 min
Active:
5 min
Yield:
12 crepes
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
12 crepes
Level:
Easy

Ingredients

Crepes: 
  • 1 cup/250 ml milk
  • 1 1/2 ounces/40 g 70-percent dark chocolate
  • 1 tablespoon butter
  • 2 eggs
  • 1/4 cup/55 g sugar
  • 1 teaspoon vanilla extract
  • 1 cup/125 g flour
Chocolate Sauce:
  • 8 ounces/225 g 70-percent dark chocolate, finely chopped
  • 1 cup/250 ml 35-percent whipping cream
  • Banana, sliced, for serving
  • Strawberries, sliced, for serving
  • Sweetened cinnamon-flecked whipped cream, for serving

Directions

For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.

For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot. 

To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.

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