Ingredients

• 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
• 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

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Instructions

1. 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.
2. 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.
3. 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.