Chocolate Crêpes with a Boozy Sauce

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 100 gram(s) (3½oz) plain flour, sifted
• 1 medium egg
• 300 ml (½ pint) milk
• Sunflower oil for frying
• 100 gram(s) (3 ½ oz) unsalted butter
• 100 gram(s) (3 ½ oz) light brown muscovado sugar, plus extra to sprinkle
• 4 tablespoon(s) brandy
• 50 gram(s) dark chocolate, minimum 70% cocoa solids, roughly chopped

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.

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