• 100g (3 ½ oz) plain flour, sifted
• Pinch of salt
• 1 medium egg
• 300ml (1/2 pint) semi skimmed milk
• Sunflower oil, to fry
• 100g (3 ½ oz) unsalted butter
• 100g (3 ½ oz) light muscovado sugar, plus extra to sprinkle
• 1 tbsp brandy
• 50g (2oz) good quality plain dark chocolate, roughly chopped

1. Put the flour and salt into a food processor. Add the egg and milk and process until smooth. Pour the batter into a jug, cover and leave to stand for about 20 minutes.
2. Heat 1 tbsp oil in a 20cm (8 inch) non-stick pancake pan or small frying pan. Pour 100ml ( 3 fl oz) batter into the centre and tilt the pan around so that the batter coats the bottom. Cook for 1-2 minutes until golden underneath. Use a palette knife to flip the pancake over, and cook the other side.
3. Tip the pancake on to a plate, cover with a piece of greaseproof paper and repeat with the remaining batter, using a little more oil as necessary, and stacking the crêpes as they are cooked.
4. Melt the butter and sugar together in a frying pan over a low heat. Add the brandy and stir.
5. Divide the chocolate among the pancake. Fold each in half, then in half again. Slide each one into the frying pan and cook 3-4 minutes to melt the chocolate, turning halfway through to coat with the sauce. Serve the pancakes drizzled with the sauce and sprinkled with extra sugar

This recipe has been brought to you in partnership with Good Housekeeping