Perfect for a decadent breakfast or dessert.
Yield: [8 pancakes]
Prep time: [10 mins]
Total time: [30 mins]
Plain flour | 110 g
Cocoa powder | 25 g
Salt | ¼ tsp
Castor sugar | 1 tbsp.
Milk | 300 ml
Vanilla extract | 1 tsp
Eggs | 2 eggs
Oil/butter | 1 tbsp. of oil + extra for cooking or 2 tbsp. of melted butter + extra for cooking
In a large bowl, sift together the flour, cocoa powder, salt and sugar. Make a well in the centre of the flour and crack in the eggs. Gently beat until you have a smooth batter. In a separate bowl or container, add the vanilla extract and oil/butter to the milk and stir. Gradually pour in small amounts of the milk mixture whilst continuing to whisk the batter, any lumps should soon disappear. Continue mixing until you have a smooth batter with a cream like consistency. Let the batter stand or chill for a few minutes.
Add about a tablespoon of oil/butter into the frying pan, and using a brush or paper towel rub the oil/butter around surface of the pan. Add a ladle of batter inside the hot pan. As soon as the batter hits the hot pan, tip it around from side to side until the base of the pan is evenly coated with the batter. It may take more than one attempt to find the correct amount of batter to use. As the pancake is cooking use a knife or spatula to gently lift the edges for a peek. If the underside of pancake is golden brown, it's ready to flip. Repeat this process until all the batter is used up.
Serve up your warm crepes drizzled with melted chocolate and topped with your favourite fruits. Cover with a dusting of icing sugar for extra sweetness.