Super speedy and easy to make, this adult take on the humble pancake is the perfect dinner party pleaser. Serve as a huge stack on a plate in the centre of the table and let guests help themselves. Add a pouring jug of extra chocolate sauce for extra brownie points and if you want a family-friendly version, just leave the brandy out.
- 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
- 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.
- Heat 1 tbsp oil in a 20cm (8 inch) non-stick crêpe 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 crêpe over, and cook the other side.
- Tip the crêpe 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.
- Melt the butter and sugar together in a frying pan over a low heat. Add the brandy and stir
- Divide the chocolate among the crêpes. 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 crêpes drizzled with the sauce and sprinkled with extra sugar.