Chocolate Crêpes with a Boozy Sauce!

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.

Chocolate Crêpes with a Boozy Sauce!


  • 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

Serves 4


  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 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.
  3. 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.
  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 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.
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