Ingredients
- 3 eggs
- 1 sachet vanilla sugar
- 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour
- 400 ml / 14 fl oz (1 3/4 cups) milk
- 25 g / 1 oz (2 tablespoons) butter
- melted
- 1 tablespoon sunflower oil
- 200 g / 7 oz milk chocolate
- broken into pieces
- 100 ml / 3 1/2 fl oz (scant 1/2 cup) double (heavy) cream
- 20 g / 3/4 oz (1 1/2 tablespoons) butter
- Pinch of ground cinnamon
- Pinch of ground ginger
Instructions
- To make the batter, beat the eggs well, then add the vanilla sugar and flour.
- Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water.
- Finally, stir in the melted butter and the sunflower oil.
- To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water.
- Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together.
- Keep warm.
- Cook the crepes in a non-stick pan (skillet), making sure that they are very thin.
- Set aside in a warm place.
- When they are all cooked, brush them with the chocolate mixture and stack them on top of each other.
- Serve warm.
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