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glamorouswhimsy:

ffffood:

Although technically this is billed as a dessert, I think it would make a fabulous addition to brunch. Thoughts?

For the crêpe batter:

• 3 eggs
• 1 sachet vanilla sugar
• 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour
• 400 ml / 14 fl oz (1 3/4 cups) milk
• 25 g / 1 oz (2 tablespoons) butter, melted
• 1 tablespoon sunflower oil

For the chocolate sauce:

• 200 g / 7 oz milk chocolate, broken into pieces
• 100 ml / 3 1/2 fl oz (scant 1/2 cups) double (heavy) cream
• 20 g / 3/4 oz (1 1/2 tablespoons) butter
• Pinch of ground cinnamon
• Pinch of ground ginger

INSTRUCTIONS

1. To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
2. Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm.

via CHOW