Chocolate Crêpes with a Boozy Sauce

Method

1 Put the flour and a pinch of salt in a bowl, make a well in the centre and add the egg. Use a balloon whisk to mix the egg with a little of the flour, then gradually add the milk to make a smooth batter. Cover and leave to stand for about 20min.

2 Pour the batter into a jug. Heat 1tsp oil in a 23cm (9in) pancake pan, then pour 100ml (3½ fl oz) batter into the centre of the pan. Tip the pan around so the mixture coats the base and fry for 1-2min until golden underneath. Use a palette knife to flip over and fry on the other side. Tip on to a plate, cover with a piece of greaseproof paper and repeat with the remaining batter, using more oil as necessary.

3 Put the butter in a frying pan with the sugar and melt over a low heat to mix together. Add the brandy and stir.

4 Divide chocolate between the crêpes. Fold each in half, then in half again.

5 Slide each pancake into the pan and cook for 3-4min to melt the chocolate, turning halfway through to coat with the sauce. Serve crêpes drizzled with sauce and sprinkled with extra sugar.