Crepes with chocolate and fudge
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | Thin the batter with a little extra water for extra-light pancakes. |
| Prep Time: | 15 minutes |
Ingredients
- 500ml 1,5 L milk
- 50 ml cold water
- 360 g flour, sifted
- 4 Free-range eggs, beaten
- 1/2 tsp vanilla extract
- 2 tbsp sunflower oil
- 2 x 100 g slabs 70% dark chocolate,melted
- 85ml fresh Ayrshire cream
- 100g fudge, crumbled
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Cooking Instructions
- In a mixing bowl, combine the milk, water, flour, eggs and vanilla extract using a whisk until incorporated and lump free.
- Place a nonstick pan over a medium to low heat and lightly coat with oil.
- Ladle a small amount of the batter into the warm pan and quickly swirl around to evenly coat the base.
- Fry until small bubbles start to form, then flip and cook the reverse side until golden.
- Repeat until you have a stack of feather-light pancakes.
- Melt the chocolate in a glass bowl over a saucepan of simmering water and mix with the cream until glossy and thick.
- Spread liberally over the pancakes and top with sugary fudge crumbs.
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